Hot Chile Sauce

INGREDIENTS:

2 cups Water Chilies -- *
1/4 cup Red Wine Vinegar
1 teaspoon Dry Mustard
1 each Clove Garlic
1/4 cup Olive Oil


INSTRUCTION:
* You should use 6 to 8 dried Cascabel chilies in this recipe. If they 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 uncovered 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.

Almond Red Sauce

INGREDIENTS:

1/2 cup Slivered Almonds --Toasted
1 cup Onion --Finely Chopped
1 each Clove Garlic --Crushed
2 tablespoons Vegetable Oil
8 ounces Tomato Sauce --1 cn
2 teaspoons Paprika
1 teaspoon Red Chiles --Ground
1/4 teaspoon Red Pepper --Ground


INSTRUCTION:

Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.