Manchamantel Sauce

• 1/2 lb roasted ancho chile
• 2 quarts water
• 1/2 lb roma tomato
• 3 garlic cloves, roasted and peeled
• 1 3/4 cups fresh pineapple, diced
• 1/2 lb banana
• 1 large green apple, cored, peeled, and chopped (use a good flavored apple such as Pippin or Granny Smith)
• 3 teaspoons cinnamon (or 3 teaspoons canela)
• 1 tablespoon apple cider vinegar
• 1 pinch ground cloves
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• 1 tablespoon sugar

1. Place tomatoes under broiler for 4 minutes--they will blacken and look not too appetizing.
2. Put all ingredients except oil into blender or food processor and puree.
3. Add liquid if blender balks.
4. Heat pot with oil over high heat.
5. Watch carefully for smoke--not a desired result.
6. Cook liquid ingredients over high heat for 5 minutes stirring frequently.

chile, water, roma tomato, garlic, fresh pineapple, banana, green apple, cinnamon, apple cider vinegar, ground cloves, ground allspice, salt, sugar

Taken from www.food.com/recipe/manchamantel-sauce-3394 (may not work)