There are strings of red chiles everywhere in New Mexico, called ristras, which are used for decoration as well as making into red chili sauce
I brought home a large bag full of the dried peppers. These are widely available at Latino grocery stores, and I wanted authentic New Mexican ones, but you can use any variety
I ground the dried chilis into powder, then made a delicious, traditional sauce - it's really easy and is done in about 15 minutes:
Heat a few tablespoons of oil in a pot or pan - stir in 2 Tablespoons of flour to make a roux - make sure it has no lumps. Add ½ cup of chili powder, then 2 cups of either water of tomato juice. Simmer the sauce and add ½ teaspoon of garlic powder, oregano, and 1 teaspoon of salt. The sauce thickens as it cooks. I ate some with eggs and tortillas, tofu, potatoes - anything at all. It is super thick, rich and deeply chili-flavored. It isn't spicy unless you use hot chilis or add some other type of heat.