Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     dried ancho chiles
  1         tablespoon  peanut oil
  1 1/2           cups  sweet onion
  1         tablespoon  fennel seed
  2        tablespoons  garlic
  2          teaspoons  hot chile
  1 1/2           cups  chicken stock
     1/2           cup  gamay beaujolais
  1                cup  tomato concasse
     1/2      teaspoon  cinnamon
  1         tablespoon  honey
  1         tablespoon  fresh lime juice
     1/4           cup  cilantro
     1/4      teaspoon  kosher salt
     1/4      teaspoon  freshly ground black pepper

Preparation:

Remove stems and seeds from chiles, set aside heat oil in a saucepan, over a moderate flame add onions and saute for 2-3 minutes, until softened add fennel, garlic, and chiles saute for another 3 minutes add stock, wine, tomato, cinnamon, and chiles bring to a boil, reduce heat, and simmer for 15-20 minutes, until thickened remove from heat and transfer to a food processor process until reduced to a smooth puree add honey and lime juice strain through a fine chinois thin with additional stock as necessary stir in cilantro leaves season to taste with salt and pepper cover and chill for up to 10 days serve hot, warm, or at room temperature

Nutritional Information:

32 Calories (kcal); 1g Total Fat; (35% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 310mg Sodium