Step 1: Remove the stems and seeds from the chiles and place in a cast iron skillet or in the oven (250 degrees F) and dry roast the chiles for 5 minutes. Shake the chiles so they do not blacken. Add the roasted chiles to the water in a covered pan and bring to a simmer over very low heat and let simmer for 30 minutes. Let cool.
Step 2: Blacken the tomatoes in the same skillet or under a broiler for 5 minutes.
Step 3: Place the chiles, tomatoes and all the remaining ingredients in a blender and puree. You may need to add more liquid (you can use the chile water if it is not bitter or otherwise used tap water).
Step 4: In a pan over low heat add the oil and heat and then add the sauce and re-fry sauce for under 5 minutes, stirring constantly.
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