-
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.