10-12 dried New Mexico chiles (about 2 oz.), seeds removed
3 garlic cloves, smashed
1/4 tsp. Mexican oregano
3/4 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt
Combine dried chiles, garlic, oregano, and 2 cups water in a small saucepan; add more water if needed to cover chiles. Bring to a simmer over medium heat. Cook until chiles are soft, 10–15 minutes.
Transfer chiles and cooking liquid to a blender; purée until smooth. Strain red chile sauce through a fine-mesh sieve back into pan; discard solids.
Do ahead: Sauce can be made 1 week ahead. Transfer to an airtight container; cover and chill.
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