Enchilada Sauce

4-5 Dried Red Chili Peppers
5 Small Tomatoes
1 Medium Onion (chopped)
2 Cloves Garlic (minced)
1 Tbsp. Sugar (optional)
Salt & Pepper (to taste)
Olive Oil
Bring a small pot of water to a boil and remove from heat.
Slice chili peppers open and remove seeds.
Put peppers in hot water and soak until tender (about 1/2 hour).
Peel and quarter tomatoes and blend until smooth in food processor.
Remove 1/2 tomatoes from processor and add peppers, onions, garlic and sugar; process again until smooth.
Heat oil in a saucepan and add tomatoes and mixture from processor. Cook until thickened, over low heat.
This is a hot sauce. Add less peppers or more tomato for a milder sauce.