Categories: Sauces, Hot, Mexican 
      Yield: 1 servings 
  
      2 c  Water                               1 ts Dry Mustard 
           Chilies *                           1    Clove Garlic 
    1/4 c  Red Wine Vinegar                  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.