Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| \N \N | Chilies (see note) |
| ¼ cup | Red wine vinegar |
| 1 teaspoon | Dry mustard |
| 1 \N | Clove garlic |
| ¼ cup | Olive oil |
Date: Thu, 28 Mar 1996 13:36:27 -0500 From: Walt Gray <waltgray@...>
NOTE: You should use 6 to 8 dried Cascabel chilies in this recipe. If they can't be found, then use a ½ 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 ½ cup of sauce.
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #88
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .