Mark Miller's Fruit And Chili Mole

• 2 ounces dried cascabel chilies, stemmed and seeded
• 4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded
• 2 ounces dried chipotle chilies, stemmed and seeded
• 4 ounces dried ancho chilies, stemmed and seeded
• 2 quarts water
• 1/2 pound Roma tomatoes
• 2 cloves garlic, roasted and peeled
• 1 3/4 cups diced fresh pineapple
• 1/2 pound ripe bananas
• 1 large green apple (Granny Smith or pippin), peeled, cored and chopped
• 1 1/2 teaspoons cinnamon
• 1 tablespoon cider vinegar
• Pinch ground clove
• 1/4 teaspoon ground allspice
• 2 teaspoons salt
• 1 tablespoon sugar
• 3 tablespoons peanut oil

1. In a cast-iron skillet, or in an oven at 250 degrees, dry-roast the chilies for 5 minutes, being careful that they don't blacken.
2. Shake once or twice.
3. Place the chilies and water in a large saucepan and cover; simmer slowly for 30 minutes over medium heat to rehydrate.
4. Drain, reserving 1 cup of water and the chilies; let cool.
5. Place the tomatoes in a skillet over medium-high heat and let blacken, about 5 minutes.
6. Place the chilies, tomatoes and remaining ingredients except for the oil in a blender; puree.
7. If the mixture becomes too dry, add a little of the reserved chili water.
8. Put through a strainer.
9. Heat the oil in a high-sided skillet until it just begins to smoke.
10. Add the sauce and cook for 3 to 4 minutes, stirring continuously, to heat through.
11. Serve over grilled meats or fish.

chilies, new mexican, chilies, ancho chilies, water, tomatoes, garlic, fresh pineapple, bananas, green apple, cinnamon, cider vinegar, ground clove, ground allspice, salt, sugar, peanut oil

Taken from cooking.nytimes.com/recipes/4687 (may not work)