1. Place the chiles in a bowl and fill with enough water to cover. Refrigerate overnight. This will soften the chiles.
2. Drain the liquid from the chile container, reserving it for later use in this recipe.
3. In a food processor, puree the chiles with 1½ cups of the reserved liquid, until smooth. The puree should be thick but pourable. Add the remaining liquid, if needed. Press the chile puree through a fine mesh sieve or strainer, discarding skin and seeds.

Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.