ANCHO AND PORT SAUCE

A very simple recipe but one which makes a rich sweet but slighty spicy
sauce which can be used as a "cook in" sauce for diced pork (use double
quantities), or as a marinade/coating for BBQ'd pork.

3 Ancho Chiles
150 ml Port
2 dsp. White sugar
¼ tsp. Vanilla extract

Rinse, stem and seed the 3 chiles. Bring 150 ml of port to the boil in a
small pan. As soon as it boils remove it from the heat and add the 3
chiles, tearing them into small pieces as you do. Leave them off the heat
to soak for 20 minutes. Thoroughly reduce the chiles to a pulp in a blender
with the port. Push the chiles and the port through a strainer with the
back of a spoon and discard the remaining skin parts. Add the sugar and
vanilla and stir over a low heat for a few minutes until the sauce thickens
slightly, be careful not to burn it.

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