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Cullen's Manchamantel Sauce

1/2 cup Whole dried ancho chiles
2 qt Water
1/2 lb Roma tomatoes
2 x Cloves garlic, roasted and peeled
1 3/4 cup Fresh pineapple, diced
1/2 lb Ripe bananas
1 lrg Green apple, peeled, cored and chopped
3 tbl Canela (or 1-1/2 tablespoons cinnamon)
1 tbl Cider vinegar
1 pch Ground clove
1/4 tsp Ground allspice
2 tsp Salt
1 tbl Piloncillo or brown sugar
3 tbl Peanut oil or lard

 Method :
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 pure. 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.
Note: Literally, Manchamantel means "tablecloth stainer". This sauce, with its red chile, is likely to stain a few palates along the way! It is a classic fruit-and-chile sauce from Central Mexico that goes wonderfully