Instructions: NOTE: You should use 6 to 8 dried Cascabel chilies in this recipe. If they cant 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.

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