12 whole, dried California or New Mexico chiles (6 ounces)
3 c. hot water
1/4 c. tomato sauce or paste
1 sm. clove garlic, minced or mashed
1/4 c. vegetable oil
1 1/2 tsp. salt
1 tsp. crumbled oregano
1/4 tsp. ground cumin

Place chiles on a baking sheet. Toast lightly in a 400 degree oven for 3 or 4 minutes only or until they give off a mild aroma. Do not burn the chiles or they will be very bitter.

Remove from oven and let cool. Remove and discard stems, seeds, and any pink, pithy material inside the chiles. Rinse in cool water; drain briefly. Then cover chiles with hot water. Let stand 1 hour.

Place chiles in a blender with enough of the water to blend. Whirl until smooth (or scrape the pulp from the skin with a table knife, then put through a wire strainer). Add remaining water, tomato sauce or paste, garlic, oil, salt, oregano, and cumin. Simmer sauce gently for 10 minutes, stirring occasionally.