Salsa Ahogada

Recipe from: Mark Preston

<i>Wear rubber gloves when making this recipe!</i>

   1      Cup           piquin chiles, stems removed
   2      Cups          apple cider vinegar
   2      Cloves        garlic
     1/4  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.