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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.
| Ingredients:
2 Cup(s) Cucumbers; Medium *
1 Chilies; *
1/4 Cup(s) Chipotle Chiles; *
1 Clove Garlic |
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