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Ingredients
- 6 Badia Ancho Chiles, stems and seeds removed
- 4 Guajillo Chiles, stems and seeds removed
- 1 Medium onion, sliced
- 5 Garlic cloves, sliced
- 1 tsp. Badia Ground Cumin
- 1 tsp. Badia Oregano
- 1 Med, tomato cored & chopped
- 1 ½ tsp. Badia sea salt
- 1 Tbsp. sugar
- 1/3 cup apple cider vinegar
- 1 medium red pepper, seeded and diced
- ½ cup chopped cilantro
- 1/3 cup Badia Olive Oil
- 2 cups water or stock
Directions
- In a large two quart skillet, add olive oil and heat
- Add chilies, onion, garlic, tomato and pepper
- Mix well and cook covered for 10 minutes
- Add salt, oregano, cumin, sugar, vinegar and water
- Cover and let cook for 10 minutes
- Remove from heat and put all ingredients in a blender to make salsa
