Before I left New Mexico, I watched my sister-in-law make a simple red chili sauce. She put a selection of chiles in boiling water, covered them, turned off the heat and let them sit for close to an hour to reconstitute. Then, she removed the chiles from the water, cut-off the stems, and got rid of any seeds. She put the chiles in a blender, along with a little bit of onion and garlic–enough for flavor but not enough to overpower the chiles. Then salt, and a small amount of the water to help blend. Finally, she strained it, and man, it was lovely.