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1
Preheat the oven to 400 degrees.
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2
Slice the tomatoes crosswise in half.
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3
Using a small spoon or your fingers, scrape out the seeds.
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4
Place the tomatoes cut side down on a baking sheet lined with parchment paper (this keeps the acidic tomatoes from reacting with the pan) and roast for about 20 minutes.
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5
Let cool slightly, then remove and discard the skins and cores.
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6
Reserve.
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7
Meanwhile, also roast the peanuts on a baking sheet for 10 to 12 minutes.
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8
Let cool, then coarsely grind in a food processor.
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9
Set aside.
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10
Toast the anchos in a small skillet over medium heat.
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11
Soak in hot water to soften, about 20 minutes.
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12
Drain, and remove the seeds and stems.
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13
Reserve.
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14
Heat the canola oil in a medium skillet over high heat.
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15
Add the plantain slices and saute until well browned and caramelized.
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16
Remove from the skillet and drain on paper towels.
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17
In a dry skillet, toast the annatto, allspice, cloves, and peppercorns until fragrant.
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18
Let cool, then combine with the canela in a spice grinder and grind to a fine powder.
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19
In a blender, puree the anchos and chipotles until smooth.
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20
Add the plantains, ground spices, and tomatoes and puree.
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21
Reserve.
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22
Pour the garlic oil into a medium pot and heat over medium-high heat.
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23
When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently.
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24
Add the peanuts and simmer for another 2 minutes.
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25
Add the chocolate and let it melt.
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26
Stir in the vinegar and chicken stock and cook for another 5 minutes.
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27
Season with salt.
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28
Refrigerated, this keeps for 1 month.
