Manchamantel Sauce

Makes 2 cups

Manchamantel translates to English as “tablecloth stainer.” This sauce has a sweet, tart, and spicy flavor. The tomatoes really round out the flavor and add richness to the sauce. This would be great with any grilled meat or vegetable.

Ingredients

  • 1 dried ancho chile
  • 1/2 dried guajillo chile
  • 1/2 teaspoon olive oil
  • 1/3 cup medium-dice yellow onion
  • 1 teaspoon minced garlic
  • 1/4 pineapple, peeled and cored
  • 2 plum tomatoes
  • 1/2 Granny Smith, or other tart green apple, peeled and cored
  • 1/2 Bartlett pear, peeled and cored
  • 1/2 peach, peeled and pitted
  • 1 teaspoon lime juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • Pinch ground allspice
  • Pinch ground cloves

Directions

  1. Toast the chiles over a gas flame or in a dry cast-iron skillet over medium heat until puffed, about 1 minute on each side.
  2. Place the chiles in a medium-sized saucepan, add enough water to cover, and bring to a boil. Reduce the heat to a simmer; cover, and cook for 15 minutes. Remove the chiles from the cooking liquid with a slotted spoon and set aside. Reserve the cooking liquid.
  3. Heat the oil in a small sauté pan over medium heat. Add the onion and sauté until golden, about 8 to 10 minutes. Add the garlic and sauté for 1 minute.
  4. Combine the chiles, onion mixture, and all of the remaining ingredients in a large bowl and toss until mixed. Transfer the mixture to a blender and purée in batches to make a smooth sauce.
  5. Pour the sauce into a medium-sized saucepan and bring to a simmer over medium heat. Thin the sauce with a little of the reserved cooking liquid from the chiles, if necessary. If the sauce is too thin, simmer over medium heat until it is thick enough to coat the back of a wooden spoon.
  6. Serve the sauce warm.

Note: The amount of sauce you will get from this recipe may vary, depending on the sizes of the fruits and tomatoes. If you have more than you need for the red snapper recipe, let the remainder cool, cover, and store in the refrigerator for up to 3 days. Serve the leftover sauce with grilled or roasted pork or chicken.

CIA FOODIES

Manchamantel Mole

Manchamantel Sauce
Makes 2 cups Manchamantel translates to English as “tablecloth stainer.” This sauce has a sweet, tart, and spicy flavor. The tomatoes really round out the flavor and add richness to the sauce. This would be great with any grilled meat or vegetable.

Ingredients

  • 1 dried ancho chile
  • 1/2 dried guajillo chile
  • 1/2 teaspoon olive oil
  • 1/3 cup medium-dice yellow onion
  • 1 teaspoon minced garlic
  • 1/4 pineapple, peeled and cored
  • 2 plum tomatoes
  • 1/2 Granny Smith, or other tart green apple, peeled and cored
  • 1/2 Bartlett pear, peeled and cored
  • 1/2 peach, peeled and pitted
  • 1 teaspoon lime juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • Pinch ground allspice
  • Pinch ground cloves

Directions

  1. Toast the chiles over a gas flame or in a dry cast-iron skillet over medium heat until puffed, about 1 minute on each side.
  2. Place the chiles in a medium-sized saucepan, add enough water to cover, and bring to a boil. Reduce the heat to a simmer; cover, and cook for 15 minutes. Remove the chiles from the cooking liquid with a slotted spoon and set aside. Reserve the cooking liquid.
  3. Heat the oil in a small sauté pan over medium heat. Add the onion and sauté until golden, about 8 to 10 minutes. Add the garlic and sauté for 1 minute.
  4. Combine the chiles, onion mixture, and all of the remaining ingredients in a large bowl and toss until mixed. Transfer the mixture to a blender and purée in batches to make a smooth sauce.
  5. Pour the sauce into a medium-sized saucepan and bring to a simmer over medium heat. Thin the sauce with a little of the reserved cooking liquid from the chiles, if necessary. If the sauce is too thin, simmer over medium heat until it is thick enough to coat the back of a wooden spoon.
  6. Serve the sauce warm.
Note: The amount of sauce you will get from this recipe may vary, depending on the sizes of the fruits and tomatoes. If you have more than you need for the red snapper recipe, let the remainder cool, cover, and store in the refrigerator for up to 3 days. Serve the leftover sauce with grilled or roasted pork or chicken.

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