Yield: 8 Servings
|Chilies (see note)|
|¼ cup||Red wine vinegar|
|1 teaspoon||Dry mustard|
|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.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #88
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