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