Core the tomatoes and cut them in half lengthwise. Heat a small, heavy skillet (preferably cast iron) over medium-high heat until very hot. Add the tomatoes, skin side down, and cook, turning once, until charred on most of both sides, about 8 minutes. Set them aside.
Heat the oil in a large, deep skillet over medium-high heat. Add the onion and cook, stirring often, until it just begins to take on some color, about 8 minutes. Add the oregano and continue cooking until the onion is lightly browned, about 3 minutes. Stir in the cumin, then the ancho paste. Keep stirring and cooking until the onion is coated with the chile paste. Stir in the 6 cups broth and heat to boiling, then slip in the charred tomatoes. Adjust the heat so the sauce is simmering and cook until the onion is very tender, about 20 minutes.
Working in batches, blend the sauce base until smooth. To avoid splattering, either cool the sauce to tepid or work in very small batches and use a folded-up kitchen towel to clamp the lid to the blender while it’s running. Rinse out the skillet.
Return the sauce base to the skillet. Stir in the pineapple with its juice, the mango, apricots, cinnamon, cloves, allspice, ginger, and pepper. Season lightly with salt and bring to a boil, then adjust the heat so the sauce is simmering. Cook until the sauce is slightly thickened (enough to coat a spoon) and takes on a nice shine, about 20 minutes. If the sauce becomes too thick, add small amounts of broth as necessary. The sauce may be prepared up to 3 days in advance and refrigerated.
Makes 12 servings (plus leftovers)
Reprinted with permission from © Daisy's Holiday Cooking, by Daisy Martinez, published by Atria click for book review
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