Ingredients
- 8 ounces dried chiles (whole ancho chiles)
- 2 quarts water
- 8 ounces tomatoes (Roma tomatoes)
- 2 cloves garlic, roasted and peeled
- 1 1/2 pounds pineapple (fresh and diced, this should be about 1 1/2 cups)
- 8 ounces bananas
- 1 apple, chopped (Granny Smith, peeled, cored)
- 1 1/2 teaspoons cinnamon (or 3 teaspoons canela)
- 1 tablespoon cider vinegar
- Cloves, pinch
- 1/4 teaspoon ground allspice
- 2 teaspoons salt
- 1 tablespoon sugar
- 3 tablespoons oil (peanut oil)
How to Make
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Step 1: Remove the stems and seeds from the chiles and place in a cast iron skillet or in the oven (250 degrees F) and dry roast the chiles for 5 minutes. Shake the chiles so they do not blacken. Add the roasted chiles to the water in a covered pan and bring to a simmer over very low heat and let simmer for 30 minutes. Let cool.
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Step 2: Blacken the tomatoes in the same skillet or under a broiler for 5 minutes.
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Step 3: Place the chiles, tomatoes and all the remaining ingredients in a blender and puree. You may need to add more liquid (you can use the chile water if it is not bitter or otherwise used tap water).
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Step 4: In a pan over low heat add the oil and heat and then add the sauce and re-fry sauce for under 5 minutes, stirring constantly.
We hope you enjoy this recipe!
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