Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          dried habaneros peppers
   2      each          chile de arbol peppers
   2      each          poblano peppers
   2      each          chipotle peppers
   2      each          ancho peppers
   1      small         can tomato paste
     1/3  cup           apple cider vinegar
     1/2  teaspoon      cayenne pepper
     1/2  teaspoon      ground cumin
     1/2  teaspoon      turmeric
     1/2  teaspoon      cardamom
   1 3/4  cups          water
   2      tablespoons   chipotle sauce
                        salt and pepper to taste

Preparation:

Here's the recipe best as I can remember (I have a tradition of making new sauces drunk and modifying the flavors sober the next day). Place dried peppers in small sauce pan with 1 cup water. Saut‚ on low until water had reduced to about 1/4 cup. Remove peppers and place on baking sheet in 250F oven until completely dried. Grind in spice mill and add 1 Tsp. back to pepper reduction along with all other ingredients and remaining 1 cup water. Simmer on low for 20 min (or until the "bite" from the vinegar is gone). Add salt and black pepper to taste. Refrigerate overnight and correct flavors