We talked about making nachos for lunch today, and when Allie was digging through our "pantry" to see if we had beans, she pulled out some dried chilis we picked up in Austin earlier this year.

I decided to make a red chili sauce to have with our nachos, and perhaps to also make some chilaquiles for breakfast tomorrow.

It's a pretty simple process. First you clean the chilis (splitting them to remove the seeds). Then toast the dry chilis in a dry skillet till they become arromatic. You then simmer in water for awhile and blend in a blender with the reserved liquid. We through in some garlic, onion and seasonings as well.

It turned out pretty tasty and was a nice companion to the nachos.