Step 1

Remove the stems and seeds from the dried chiles and tear the chile pasilla into smaller pieces. Set aside.

Step 2

To a sauce pan, add 1/4 cup of oil and heat to medium low. Add the dried chiles, onion and garlic. Cook until the chiles become aromatic and the onion and garlic soften.

Step 3

Add 1 cup of water to the sauce pan and raise heat to medium. When it comes to a boil, reduce and simmer for 10 minutes. Remove from heat and let sit for 20 minutes.

Step 4

Transfer all of the ingredients including the liquid to the blender. Add the bouillon and blend on high until smooth. I suggest blending for at least 1 minute, then scrape down the sides and blend again for 1 minute. Set aside.

Step 5

In a sauce pan, preheat 4 tablespoons of oil to medium heat for a few minutes. Add the salsa from the blender to the saucepan. Add the vinegar and stir well to combine. Cook the salsa for a good 10-15 minutes or until it becomes thick and dark in color. If you need to add a little more oil that's ok.

Step 6

Once the salsa is really dark in color, you can thin it out with some of the remaining water that is reserved. Remember to taste for salt if you add water. If adding the water, cook for a few more minutes.