| 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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