Salsa ahogada

Yield: 1 Servings

Ingredients:

1 c Piquin chiles; stems removed
2 c Apple cider vinegar
2 Cl Garlic
1/4 c Olive oil
1 ts Dried oregano

Instructions:

Recipe by: Mark Preston Steep the chiles in the vinegar until soft add the remaining ingredients and place in a blender or a food processor. Blend until smooth. Let stand several hours to allow the flavors to meld. This sauce will keep for a long time in the refrigerator as the vinegar acts as a preservative. Wear rubber gloves when making this recipe!