Funktified Food - With Dan Vaillancourt
I'm always making and creating and changing recipes but this is how I made it the last time and I really enjoyed it.

Red Chile Sauce
-- Yields about the same amount as the water that you add. You can multiply for bigger batches.

Ingredients
10 dried chiles, stems and seeds removed, lightly rinsed and dried
1-2 tsp cumin (fresh toasted and ground is best)
1 tsp dried Mexican oregano
3-4 cloves roasted, lightly sauteed or fresh garlic
2-3 cups water
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1 T. Honey or agave (optional)
1 T. Bittersweet chocolate (optional)
2 tsp Oil (optional)
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Salt to taste

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1. Remove stems and seeds from chiles and lightly rinse and let dry. (I used a variety of chiles: 4 mild NM, 4 hot NM, 2 guajillo, 1 arbol and 1 cascabel. I used 12.) Wear gloves if you are sensitive to chiles. I wash and rinse to remove any dirt, pesticides or bugs but some people skip this step.
2. Gently toast chiles in saute pan over medium or roast on sheet pan in 250 oven, turning frequently for a few minutes. (Some people skip the toasting step when making sauce, but I like the slightly smoky flavor that it gives the final sauce.)
3. Put chiles and garlic in a sauce pan and add 1/2 - 1 cup of water and let simmer at a light boil for 5-10 minutes or until chiles have softened.
4. Puree mixture until smooth and return to sauce pan and add cumin and Mexican oregano. (Tip: crush oregano with your fingers in your hand while you are adding it.) (Tip 2: Toast whole cumin seeds in a pan while moving it for about 4-5 minutes or until you smell them, let them cool and grind them for the freshest cumin flavor.)
5. Add water until you reach the consistency you desire. Season lightly with sea salt to taste.
6. Simmer for 10 minutes or more... until desired flavor is reached.
-- That is pretty much the basic red chile recipe that I know and the next ingredients are to my own taste but aren't necessarily "authentic."
7. I like to finish by adding about a Tablespoon of honey, a Tablespoon of bittersweet dark chocolate and a couple tsps of oil. All of these flavors are just just subtle additions to the sauce. For me the honey takes the edge off of the bitter earthiness of the chile, the dark chocolate compliments the chiles and the little bit of oil just gives it a little smoother mouth feel.