2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered|
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F.

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.

Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.