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1½ cups
Easy
Published 1992
I developed this sauce based on a Oaxacan barbecue sauce. It is delicious with spareribs, short ribs, or on chicken. The original used the smoked Oaxacan pasilla chiles (hard to find in this country) and plain rather than sweet mustard. Dried (not canned) chipotles, if you can find them, have a similar smoked flavor.
Cover the chiles with boiling water and let soak until softened, about 10 minutes. Drain the chiles and discard all but