Title: Hot chile sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 2 Servings
 
      2 c  Water
    1/4 c  Red Wine Vinegar
      1 ea Clove Garlic
      1 x  Chilies; *
      1 ts Dry Mustard
    1/4 c  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 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.