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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
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