Place dried chili pods in a large pot and cover with water. Bring to a boil, then lower heat and simmer for 30 minutes. Remove from heat and let cool slightly.

3 garlic cloves

1 cup of the chile cooking liquid

1 teaspoon cumin

2 teaspoons chicken bouillon

1 teaspoon salt

Blend until smooth and pour into a large bowl. Set aside.

Remove stems and seeds from the cooled chili pods. Working in batches, place cleaned pods in the blender with 1½ cups of chile water and blend for 2+ minutes until smooth. If it’s too thick, add more liquid.

Strain each blended batch through a fine mesh sieve into the bowl with the garlic mixture. Use a spoon to press and extract all the rich liquid from the pulp. Discard skins and solids.

In a large saucepan, heat 2 tablespoons oil over medium heat. Add the strained chili sauce and simmer for 15 minutes, stirring occasionally. This step helps prevent separation and brings the flavors together.

Let the sauce cool to room temperature. Pour into jars or containers with tight lids. Refrigerate for up to 3 months.