Normally, I use Wife's chiles when they're green but this year we let a number of them go red and dried them.
Roast some garlic in its skins...about 10-15 minutes over medium eat in a dry skillet. Then take the garlic out of the skins.
Next toast the chiles for about 3-5 minutes in the same skillet. Add water or broth to cover. Add the garlic. Cook for about 15 minutes until the chiles are good and soft.
Put into a blender and blend until smooth. Then put through a sieve. I was on the phone and forgot to take pictures here :(
You end up with a sauce you can use in a variety of ways. I mixed some roast pork I had in the freezer.