|Spicy Fruit Sauce (Manchamanteles)|
RED CHILE ADOBO
Heat lard in small or medium heavy skillet over medium heat until rippling. Fry whole chiles, one at a time, turning several times with tongs, until puffed and red or slightly orange in color, 30 to 60 seconds. Be careful not to let them burn. As chiles finish cooking, add them to boiling water in bowl. Let soak until softened, about 10 minutes. Push them down if they float. Drain. Pull or cut off chile tops and scrape out seeds. Discard tops and seeds. Place soaked chile pods in blender with garlic, oregano, 1 cup water and salt. Process to smooth puree. Add more water if desired to facilitate blending, but sauce should be thick. Pour sauce into medium-mesh sieve over bowl and force it through with wooden spoon, scraping and rubbing to push through as many solids as possible. Discard any bits that won't go through. Makes about 1 cup.
SPICY FRUIT SAUCE (Manchamanteles)
Heat oil in heavy saucepan over high heat until hot but not quite
smoking. Add onion and garlic and cook, stirring, until golden and
translucent, 3 to 4 minutes.
Add tomatoes, breaking them up with your hand or with spoon.
Add bay leaves, 1/2 teaspoon black pepper, 1 teaspoon salt,
cloves, cinnamon, cumin and oregano. Bring to boil, then reduce
heat and simmer, uncovered, 10 to 12 minutes.
Makes 6 cups.
From: Zarela Martinez, Zarela Restaurant in New York
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