Remove stems and seeds from peppers. Place into broth and simmer for at least 15 minutes. (I have found the longer the soak the better.) Cool to warm and in batches puree in blender using just enough broth to blend. Be careful with hot liquids when using the blender and leave the cap off if possible and hold down towel with hand to avoid splashing.

Pour the sauce through a sieve or food mill until only the coarse solids remain. Add other ingredients to sauce. Sauce can be thick or thin depending on how much broth is used and your preference. Simmer to reduce.

Makes a little over one pint, depending on chiles and how much broth used. I used dried red Anaheim peppers which are mild. Hatch chiles can be mild to very hot.