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Hot Chile Sauce


2 cup water
6 - 8 dried chiles OR 1/2 medium ancho chili
1/4 cup red wine
1 tsp dry mustard
1 glove of garlic
1/4 cup light olive oil

Boil the water, adding the chilis. Boil for 5 minutes and drain. Remove the stems and remove from heat. Cool.

Add this to a blender and add the following: vinegar, mustard, and garlic. Blend until the chiles are finely chopped. On low speed, gradually add the oil. Blend until smooth and creamy.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.