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