Hot chili sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | x | Chilies; * |
| ¼ | cup | Red Wine Vinegar |
| 1 | teaspoon | Dry Mustard |
| 1 | each | Clove Garlic |
| ¼ | cup | Olive Oil |
Directions
* 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. From: Carl Berger (Cooking Echo) Submitted By LAWRENCE KELLIE On 11-11-94