Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.

Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.

Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.

Set the chopped anchos into a food processor.

Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.

Add the garlic and cook another minute or so, until you can smell the garlic. Add them to the food processor.

Add the remaining ingredients along with about 1/2 cup of the soaking liquid. Process until it smooths out.

The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.

Adjust with salt and pepper, then press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.

Store in the fridge in an airtight container.