Heat olive oil in a dutch oven or large pot with a lid over medium-high heat. Add the onions and tomatoes and sauté, stirring occasionally for about 4 minutes or until the onions start to become translucent.
Stir in the garlic and cook for about a minute. Stir in all the dried chiles and the broth and bring to a boil. Lower the heat to low and with a spoon, push the dried chiles down to make sure they are completely submerged in the broth. Cover the pot and simmer for about 10 minutes so the chiles soften, continuing on with your Main Day until your timer rings.
Remove from the heat, uncover the pot and allow to cool at room temperature until the end of the Main Day.
**IMPORTANT** ONLY AFTER COOLING, transfer the chiles and about half of the liquid to a blender. DO NOT ADD ALL THE LIQUID. Any hot steam will make the blender want to explode (trust us) so less is more.
Add the apple cider vinegar, salt, cumin, oregano, coriander and ground cloves and blend at high speed for about 2-3 minutes or until smooth. Pour into a large jar or container. Add the remaining cooking liquid to the blender and finish blending until smooth. Combine with the other sauce. Stir or shake together.
Set aside and refrigerate.

Follow us