- 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
- ½ pound Roma tomatoes
- 2 cloves garlic, roasted and peeled
- 1 ¾ cups diced fresh pineapple
- ½ pound ripe bananas
- 1 large green apple (Granny Smith or pippin), peeled, cored and chopped
- 1 ½ teaspoons cinnamon
- 1 tablespoon cider vinegar
- Pinch ground clove
- ¼ teaspoon ground allspice
- 2 teaspoons salt
- 1 tablespoon sugar
- 3 tablespoons peanut oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
173 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 2 grams protein; 797 milligrams sodium
About 3 1/2 cups
- 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. Shake once or twice.
- Place the chilies and water in a large saucepan and cover; simmer slowly for 30 minutes over medium heat to rehydrate. Drain, reserving 1 cup of water and the chilies; let cool.
- Place the tomatoes in a skillet over medium-high heat and let blacken, about 5 minutes. Place the chilies, tomatoes and remaining ingredients except for the oil in a blender; puree. If the mixture becomes too dry, add a little of the reserved chili water. Put through a strainer.
- Heat the oil in a high-sided skillet until it just begins to smoke. Add the sauce and cook for 3 to 4 minutes, stirring continuously, to heat through. Serve over grilled meats or fish.