Salsa or Mole Colorado

18 dried California chiles

12 dried New Mexico chiles

12 dried chiles de arbol

12 dried chiles japones

3 dried chipotles 6 cloves of fresh garlic

3 teaspoons apple cider vinegar

1 1/2 teaspoons dried Mexican oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon sugar (or to taste)

Salt to taste

Start 2-3 quarts of water to boil in a stock pot. Remove stems and remove seeds from dried chiles. Toast the chiles in a hot pan until color deepens, but do not char them. Carefully pour the boiling water over the chiles. Place a pot or heavy bowl on top of them to keep them submerged for a half hour. Remove the softened chiles with a slotted spoon to a blender. Add about 3 cups of their soaking liquid, plus the garlic, vinegar, and spices. Blend thoroughly. Taste and adjust salt and other seasonings as necessary. Pass the sauce through a fine-mesh strainer to capture any remaining bits of tough skin or seeds. Press the sauce against the strainer with a spatula or other implement to help the process. Use the sauce as a salsa, to complement grilled meats, or incorporate into a dish such as Chile Colorado. Recipe from indieculinary.com