Ingredients:

  • 5-6 dried negro chiles (about 90 grams)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin (5 grams)
  • ½ teaspoon dried oregano (2 grams)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 2 cups (480 ml) vegetable or chicken broth
  • Salt to taste

Instructions:

  1. Heat a dry skillet over medium heat. Toast the chiles for about 2-3 minutes until fragrant, turning often to avoid burning. Remove from heat and let cool slightly.
  2. Stem and seed the toasted chiles. Soak the chiles in warm water for 15 minutes until softened. Drain and set aside.
  3. In the same skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
  4. In a blender, combine softened chiles, sautéed onion and garlic, ground cumin, oregano, apple cider vinegar, and broth. Blend until smooth.
  5. Return the blended mixture to the skillet. Simmer on low heat for about 10 minutes, stirring occasionally. Season with salt to taste.
  6. Let the sauce cool slightly before serving. It can be stored in the refrigerator for up to a week.