Blanch the tomatoes: Remove the stem completely and score an 'x' lightly on both top and bottom of the tomatoes. Submerge in boiling water for 30 seconds, then transfer to an icewater bath. Cut them into quarters, remove the skins and seeds and put them into your blender.

Wash the dried chiles. Remove the seeds and stem from the Ancho and tear into smaller pieces.

Heat 1/4 cup of peanut oil in a pan. Add the Moritas and cook until they puff up - maybe a minute or two. Put the Moritas in a small bowl with enough hot water to cover.

In the same oil, add the Ancho pieces. Press down on them with a wooden spoon until they bubble a little. Be careful not to burn them. Add the Ancho pieces to your hot water bath, making sure they are covered with water, and let soak for 20 to 30 minutes.

In the same oil, add the garlic cloves with the skin still on. Cook until they get some color on the outside, about 5 minutes or so. Let them cool, then peel and put in the blender with the tomatoes.

When the chiles have softened, cut the Moritas in half and add all the chiles to the blender.

Add the Apple Cider Vinegar, Chipotle in Adobo Sauce, Salt and Sugar. Blend until it forms a smooth paste. If it gets too tight, add 1/4 Cup of the chile soaking liquid.

Press the sauce through a fine mesh strainer.

The sauce is ready to eat! Store in the refrigerator for up to 2 weeks.