Source: dLife

A nutty and spicy Southwestern inspired sauce featuring ancho chiles, onions, and lots of seasoning.

Servings

7 dried ancho chile peppers
4 cup cold water , boiling
8 oz fresh tomatoes , peeled and chopped (equal to 1 cup)
0.25 cup sesame seeds
2 oz Nuts, cashews, raw , chopped
1 6-inch corn tortillas
1 oz Bread, pumpernickel, toasted, slice
1 tbsp vegetable oil
0.5 cup sliced white onion , separated into rings
1 medium garlic cloves , minced
0.25 cup seedless raisins
1 tbsp pitted dried prunes , chopped
0.5 tsp ground cinnamon
0.25 tsp ground coriander
0.25 tsp anise seed , crushed
0.12 tsp ground cloves
4 cup fat free reduced sodium chicken broth , divided
1 tsp sugar
0.25 tsp salt

1 Slice off stems from chiles and dispose; remove seeds, saving 2 tablespoons. Coarsely chop chiles into large pieces and heat over medium heat in a frying pan. Cook for 5 minutes, flipping to heat through, being careful not to burn chiles.
2 Soak chiles in boiling water for 1 hour. Strain; toss chiles with tomatoes and set aside.
3 Heat sesame seeds and cashews in a frying pan over medium heat for 3 minutes; shake pan so seeds do not burn. Mix in saved chile seeds and cook 2 more minutes. Combine sesame seed mixture with tomato mixture and set aside.
4 Cook tortilla in frying pan 3 minutes or until heated through. Tear tortillas and bread into large pieces and mix into tomato mixture.
5 Pour oil in frying pan and heat over medium heat. Saute onion and garlic for 4 minutes. Mix in raisins, prunes, cinnamon, coriander, anise seeds, and cloves. Cook 2 minutes or until raisins are plump, stir continually.
6 Using a food processor or blender, puree tomato mixture with raisin mixture and 1 cup chicken broth until smooth. Strain through a fine chinois, disposing of solids. Add mixture and the rest of the broth back to the frying pan and heat over low heat for 45 minutes or until thickened, stirring often. Take pan off of heat and mix in sugar and salt. Serve warm.

This is a great sauce for grilled turkey breasts or pork.