thick red delicious

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.