New Mexico Red Chili Sauce

Preheat oven to 350°F (175°C). Once the oven is hot, place dried chilies on a baking sheet and roast for 5-7 minutes, just until fragrant but not dark. Remove from oven and let them cool to room temperature.
In a bowl, pour boiling water over the roasted chilies. Cover and let the chilies soak and steam for 15-20 minutes until softened.
In a saucepan over medium heat, add olive oil. After 2 minutes when the oil is hot, sauté onions and garlic until softened, for about 4 minutes.
Add oregano, cumin, and coriander to the saucepan. Cook for 2 minutes, stirring constantly.
Add the chilies and their soaking water, along with the tomato paste, vinegar, sugar and salt, to the pan and continue to cook on medium heat for about 4 minutes until the liquid starts to boil and bubble.
Transfer the contents of the pan to a blender. Allow the mixture to cool for ten minutes before blending at medium speed for 90 seconds until smooth.
Strain the sauce through a fine mesh strainer back into the pan to remove any seeds or miff maff. If you would like to thicken the sauce, cook over low-medium heat for 10 minutes to reduce it.
Remove from heat and let the sauce cool before transferring to a jar or container for storage. Use as desired in your favorite recipes.