Red Chile Sauce

• ¼ lb (115 g) dried California or New Mexico red chiles
• 3 cups

Remove the stems, seeds, and veins from the chiles, then put into a colander and rinse well under cool running water.

In a saucepan over high heat, combine the chiles with water to cover and bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes. Using tongs, turn the chiles over so they will soften evenly, re-cover, and continue to simmer until softened, about 10