In a small saucepan over medium heat, add 2 cups of water, the dried ancho chiles, and the dried apricots and simmer for 30 minutes, or until the chiles and apricots are soft.
Remove the chiles and apricots from the water and discard the liquid. Cool the chiles and apricots for a few minutes. Remove seeds and stems from chiles and discard.
Place the chiles, apricots, and the remaining ingredients into a blender and blend until smooth.
Set aside in an airtight container and store in the refrigerator.