Plenty of variations on this one are possible by using different chiles. The procedure is about the same for any degree of hotness.
Two or three dried anchos;
Two or three New Mexico chiles (the long red ones or something close);
One big tomato
half a yellow onion
clove or two of garlic
some olive oil
Put the chiles on a flat frying pan and roast—no oil—on medium heat pressing down with a spatula or something flat and spatula-like.
After they’re toasted on both sides, cut the tops off and dump the seeds out. Slice ’em up a bit and put in a bowl of warm water for five to ten minutes.
Dice up the tomato and onion.
Put everything in a blender, chop, blend and add some olive oil along the way.
Glorp into a bowl and add some salt and, if you got the chiles too brown and it’s too bitter, add a little molases.
Makes a great dip or sauce on about anything. Works very well with sour cream.