Ingredients Jump to Instructions ↓

  1. 2 c Water Chilies;

  2. 1/4c Red Wine Vinegar

  3. 1 ts Dry Mustard

  4. 1 Clove Garlic

  5. 1/4c Olive Oil

Instructions Jump to Ingredients ↑

  1. + Directions : * 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.


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