Recipe - Hot Chile Sauce

2 cup Water
Chilies; *
One fourth cup Red Wine Vinegar
1 teaspoon Dry Mustard
1 Clove Garlic
One fourth cup Olive Oil

* You should use 6 to 8 dried Cascabel chilies in this recipe. If they
can't be found, then use a One half 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 One half cup of sauce.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip