Place the peppers and garlic cloves in a stockpot and cover with water. Bring to a boil over medium-high heat. Boil for about 10 minutes, or until the peppers are tender.

Strain the contents from the stockpot and place in a blender. Add the apple cider vinegar, cumin, bay leaves, oregano, smoked paprika, onion powder, chili seasoning, salt and black pepper. Blend on high for about 4 minutes. Be sure to scrape down the sides of the blender with a spatula a few times while blending to ensure it is all mixed well. Note: if the mixture is not blending smoothly, you can add a small amount of the pepper water.

Let the blended peppers cool for about 4 to 5 minutes. Meanwhile, add the sausage to a large mixing bowl. Pour the contents of the blender in with the sausage and mix well with your hands for about 2 minutes.

Cover and place in the fridge for at least 6 hours, but preferably for 12 hours.

Chorizo can be kept refrigerated for up to 4 days.