| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 8 | Servings | ||
INGREDIENTS
| 2 | c | Water |
| Chilies (see note) | ||
| 1/4 | c | Red wine vinegar |
| 1 | ts | Dry mustard |
| 1 | Clove garlic | |
| 1/4 | c | Olive oil |
INSTRUCTIONS
Date: Thu, 28 Mar 1996 13:36:27 -0500 From: Walt Gray <waltgray@mnsinc.com> NOTE: 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #88 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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