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Hot Chile Sauce



2 cups Water
Chilies -- *
1/4 cup Red Wine Vinegar
1 teaspoon Dry Mustard
1 each Clove Garlic
1/4 cup Olive Oil


* 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 uncovered 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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