Place the chilies in a large saucepan. Add water to cover, cover pan and bring to a boil. Remove from heat, let stand, covered, about 30 minutes or until the chilies are soft. Drain chilies. Remove the stems and seeds. Grind very fine in a blender or food processor fitter with metal blade. Pour into a sieve, force pulp through by pressing with back of a spoon. Peel will remain in sieve, there will be slightly less than 1/2 cup of pulp. Return pulp to blender. Add the remaining ingredients. Process until pureed. Pour into a small jar, cover and store in refrigerator. Refrigerate at least 1 day before using for flavors to blend. Store in refrigerator for up to 2 weeks. Freeze for longer storage. Makes about 3/4 cup.