At this moment, Kim has on latex gloves and is removing the seeds and membranes from dried anchos and chilis. He talked to our Mexican DIL, whose mother happened to be there, and got some good instructions. He will heat the peppers in a skillet to bring out the oils and then will either boil them or pour boiling water over them and let stand. Then they will go in the food processor with garlic, black peppercorns, cloves and maybe some salt. Then it will be strained, and we will have the chili sauce. I think....something like that. Sounds too hot for me.
We get by with a little help from our friends