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Ingredients
- 4 x Ancho chilies, seeded
- 1 lrg Egg yolk
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Balsamic vinegar
- 1 c. Corn oil
- 1 x Lime or possibly to taste, juice of Salt to taste
Directions
- Soak chilies in warm water for about 20 min or possibly till soft. Place in a blender and puree till smooth. Add in egg yolk, Dijon mustard, and balsamic vinegar. Process till well incorporated. With blender running, slowly add in oil in a thin, steady stream. When well combined, blend in lime juice.
- Season to taste. Pour mix into a plastic ketchup bottle and set aside till ready to use.
- you want it.
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