Title: Hot Chile Sauce
Categories: Sauce Spicy Mexican
Yield: 1 Servings
| 2 | c | Water |
| | | Chilies * |
| 1/4 | c | Red Wine Vinegar |
| 1 | ts | Dry Mustard |
| 1 | | Clove Garlic |
| 1/4 | c | Olive Oil |
* You should use 6 to 8 dried Cascabel chilies in this recipe. If they
can't be found, then use a 1/2 of a medium Ancho Chile. But the result
will not be as hot. Heat water to boiling; stir in chilies. Boil uncoverd 5
minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in
a blender container; cover and blend until the chilies are finely chopped.
Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce.