[CH] Manchamantel Sauce Bananas in Chile Sauce?

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Bananas and chiles.....interesting here is a sauce that I make that is a 
great Mexican/Southwest Style.  It began with a mild Mark Miller Tamale 
recipe and has been kicked up a notch and reinvented with much more flavor.

Mary-Anne
Manchamantel Sauce

1/2 # whole dried Ancho Chiles *available in Hispanic markets
1/4 # whole dried Habanaro Chiles
1/4# whole dried Chipotle Chiles
2 quarts of water
1/2 # Roma tomatoes
6 garlic cloves, roasted and peeled
1 3/4 cups diced fresh pineapple
1/2 # ripe bananas
1 large green apple, peeled, cored, and chopped ( Pippin or Granny Smith)
3 tsp. canela (or cinnamon)
1 Tabs. apple cider vinegar
pinch of ground clove
1/4 tsp. ground allspice
1 tsp. salt
1 Tab. sugar
3 tabs peanut oil

*  Optional --Sometimes I add a little cayenne to kick it up a notch.

Remove stems and seeds from chiles.  Dry roast the chiles in oven at 250F for 
5 to 10 minutes.  DO NOT allow then to blacken or they become dreadfully 
bitter!  

Put the dry roasted chiles in a pan, cover with water and simmer very slowly 
for 30 to 40 minutes to allow them to dehydrate.  Cool. 
 Blacken tomatoes under broiler for 4 or 5 minutes.
Put chiles, tomatoes, and the remaining ingredients in food processor and 
puree.  Add a little liquid if needed.  Use the chile water IF it's not 
bitter.  

Add the oil to a high sided pot and heat until almost smoking.  Refry the 
sauce and sizzle for 4 to 5 minutes stirring constantly.

Viola - you have a wonderful pot of Manchamantel Sauce.

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