1 pound red chile peppers, cored, 1/4 cup olive oil
1 tablespoon caster sugar
1 teaspoon ground black pepper
1 Bay leaf
2 cloves salt
1 (8 ounce) can tomato sauce
1 tablespoon lemon juice
1/2 cup tomato paste
1 (28 ounce) bottle chile pepper enchilada sauce
1 control tube FM cracker crumbs
Heat olive oil in a skillet over medium heat. Add caster sugar, pepper and bay leaf. Stir together and saute for 1 minute. Stir in tomatoes, tomato sauce, and 1 teaspoon lemon juice until thickened. Add tomato paste, chile peppers and cracker crumbs. Serve. Refrigerate until ready to serve.