• 10 Badia Ancho Chili Pods
  • 10 Badia Guajillo Chili Pods
  • 1 medium White Onion 
  • 3 cups Water
  • 1 can Tomato Sauce (15oz)
  • 2-3 tbsp Badia Minced Garlic
  • 1 tsp Badia All-Purpose Black Garlic Seasoning
  • 3 tsp Badia Chicken Flavor Bouillon
  • 1 tsp Oregano
  • 1 tsp Badia Adobo with Pink Himalayan Salt
  • 3 tsp Badia Ground Cumin


  1. Preheat oven to 250 degrees F.
  2. Arrange 20 Badia Chili pods on a cookie sheet and roast for 20 minutes
  3. Flip chiles halfway through roasting process
  4. After chiles have cooled to touch, remove stems and seeds
  5. Add chiles and onion to large pasta pot and cover with water and Badia Chicken Flavor Bouillon
  6. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes
  7. Strain the chiles if desired, or reserve 2 cups of water for blending
  8. Carefully remove chiles and onion from pot and add to blender
  9. Add remaining ingredients and blend until smooth

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