Recipe - Salsa Ahogada

1 cup Piquin chiles, stems removed
2 cup Apple cider vinegar
2 Cloves garlic
One fourth cup Olive oil
1 teaspoon Dried oregano

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! Recipe by: Mark Preston