| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Sauces, Vegetables, Mexican |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
|
|
Chilies; * |
| 1/4 |
c |
Red Wine Vinegar |
| 1 |
ts |
Dry Mustard |
| 1 |
|
Clove Garlic |
| 1/4 |
c |
Olive Oil |
INSTRUCTIONS
* 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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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