Put as many dried chiles as you need for the recipe in a bowl that’s heatproof.
Pour boiling water on top of them. They will try to float, but you can float a heatproof plate on top of the chili water to hold the chili down.
Put on a pair of rubber gloves (try to get a pair of surgical gloves)
Wearing the gloves, pull off the stem from each softened pepper and tear open the pepper. Scrape out all the seeds with your fingers or the edge of a spoon.
Then put your pepper pod into a food processor along with some liquid.
Puree on medium speed.
You can then press the puree through a sieve to remove any unwanted seeds or to get a finer texture.
Now you have chile goo that packs a powerful pow.
With this goo, you can also make a potent spicy chili sauce for tacos and enchiladas by pureeing rehydrated chilies with some soaking water, a clove of garlic and salt.
Add oregano and cumin if that’s your inclination.
You’ll end up with a more complex flavor.
Complex and flavorful.