Soak the chiles in hot water until soft, about 1 hour. Drain the chiles and transfer to a food processor; add the remaining ingredients. Purée until very smooth. Taste and add more salt and pepper if necessary. Store in a container with a thin layer of olive oil on top to prevent discoloration. The sauce will keep in the refrigerator for 2 weeks.
nutrition information (per serving):
sat fat g
Photo: Photo: Scott Phillips