16 dried chiles, (use Ancho or California chiles for a mild sauce, Chipotle chiles for hot)
1 tsp. vegetable oil
2 cloves garlic, peeled and cut in half
1 tsp. dried oregano
2 tbsp. granulated sugar
2 tbsp. honey
1/8 tsp. liquid smoke flavoring
Salt and fresh ground black pepper to taste

Place the chiles in a deep saucepan, then pour in enough water to cover. The chiles may rise to the top, but that is normal until they are reconstituted in the water.

Bring the water to a boil, then reduce the heat to a simmer. Cover the saucepan and continue to let the chiles simmer for 20-30 minutes or until they are softened.

Note: reserve the poaching water with the chiles after they are drained. Drain the chiles and let them cool on a board. Then cut out the stem and scrape out the seeds from the chiles.

While the chiles are cooling, heat the vegetable oil in a small skillet over medium heat. Add the garlic and sauté, turning a few times, until the garlic just starts to turn golden, about 10 minutes. Remove the garlic from the skillet.

Add the chiles, garlic, oregano and 1 cup of the chile poaching water to a blender. Puree the chiles until the sauce is smooth, adding additional water as needed to make the sauce the desired consistency. Add the sugar, honey, liquid smoke and blend again. Add salt and black pepper to taste.

Keep the red chile sauce covered and refrigerated for up to two weeks.