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1
Split, stem, and seed the chiles.
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2
Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes.
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3
Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes.
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4
Drain, reserve soaking liquid, chop chiles roughly, and set aside.
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5
While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes.
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6
Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion.
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7
Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
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8
Heat the oil in the skillet over medium-high heat.
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9
Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes.
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10
Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin.
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11
Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
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12
Stir in vinegar and season with salt to taste.
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13
Cook's Note: For this recipe, we prefer Mexican oregano.
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14
It's stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce.
