Manchamantel Sauce - cooking recipe

Ingredients

1/2 cup whole dried ancho chile
2 quarts water
1/2 lb roma tomato
2 garlic cloves, roasted and peeled
1 3/4 cups fresh pineapple, diced
1/2 lb ripe banana
1 large green apple, peeled, cored and chopped
1 1/2 tablespoons cinnamon
1 tablespoon cider vinegar
1 pinch ground cloves
1/4 teaspoon ground allspice
2 teaspoons salt
1 tablespoon piloncillo or 1 tablespoon brown sugar
3 tablespoons peanut oil or 3 tablespoons lard

Preparation

Remove stems and seeds from chiles.
With a comal or black iron skillet, roast chiles for 5 minutes.
Shake once or twice and do not allow to blacken.
Add to the water in a covered pan and simmer on very low heat for 30 minutes to rehydrate.
Place chiles, tomatoes and remaining ingredients in a blender or food processor and puree.
If necessary, add a little of the soaking liquid.
Taste the chile water first; if it is not bitter, use it, otherwise add plain water.
Add oil or lard to a high-sided pan and heat until almost smoking.
Refry sauce at a sizzle for 3 to 4 minutes, stirring constantly.