Manchamantel Sauce (Ancho Chili Fruit Sauce)
Gourmet, March 1993

Literally, manchamantel means "tablecloth stainer". This sauce, with its red chile, is a classic fruit-and-chile sauce from Central Mexico that goes wonderfully well with pork and shrimp dishes. Its natural sweetness, hotness, form and texture is akin to an old-style Cantonese sweet-and-sour sauce. Try using on pork or shrimp kebabs, or this recipe for Grilled Pork Kebabs with Manchamantel Sauce.

2 ounces dried ancho chilies (about 5), stemmed and seeded (wear rubber gloves)
1 tablespoon minced garlic
1 cup finely chopped onion
3 1/2 tablespoons vegetable oil
1 tablespoon sugar plus additional to taste
1 1/2 tablespoons cider vinegar plus additional to taste
1 cup low-salt chicken broth
1/2 cup water
1 cup chopped fresh pineapple
3/4 cup sliced banana (about 1 small banana)
1/2 teaspoon cinnamon
a pinch of ground cloves

Toast the chilies on a baking sheet in the middle of a preheated 250°F. oven for 5 minutes and transfer them to a heatproof bowl. Pour enough boiling water over the chilies to cover, let the mixture stand for 30 minutes, and drain the chilies.

In a heavy skillet cook the garlic, the onion, and salt and pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, until the onion is soft and pale golden, add 1 tablespoon of the sugar and 1 1/2 tablespoons of the vinegar, and cook the mixture, stirring, for 1 minute.

Transfer the onion mixture to a blender, add the chilies, the broth, the 1/2 cup water, the pineapple, the banana, the cinnamon, the cloves, the additional sugar and vinegar if desired, and salt and pepper to taste, and blend the sauce until it is very smooth. In the skillet heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking, add the sauce, and simmer it, stirring, for 5 minutes.

Makes about 3 cups.