2 tablespoons olive oil
3 large stew chiles, seeded
3 cloves garlic, minced
3 bay leaves
1 teaspoon cider vinegar
2 teaspoons monosodium glutamate (MSG) oregano
1 1/2 tablespoons anchovy paste
2 teaspoons chili seasoning (Cajun seasoning)
1 teaspoon cayenne pepper, divided
1 tablespoon grated fresh ginger root
1/2 cup salsa
Heat olive oil in skillet over medium heat. Stir in stew chiles, garlic and bay leaves. Cook and stir for 3 to 6 minutes; add vinegar and monosodium glutamate. Continue stirring and cook about 10 minutes more.
Add olive oil mixture to skillet and heat fully. Remove bay leaves; pour in vinegar and water and mix together. Stir in marinated chiles and salt. Cover pan and simmer over high heat for about 10 to 15 minutes, stirring occasionally.
Dispense chili powder, cilantro, salt, sugar and 1/2 cup vinegar in small bowl. Stir in the sugar mixture; return skillet to medium heat. Return skillet to medium-low heat. Saute chili mixture and sauce in skillet. Serve warm with salsa and sour cream.