Recipe courtesy of Mary Sue Milliken and Susan Feniger
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To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.

Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).

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