Ancho Chile Salsa

5 dried ancho chiles, stemmed and seeded
5 sun-dried tomatoes (not the oil-packed kind)
1 C dark brewed coffee
3 oz pitted prunes
2 T toasted slivered almonds
1 chipotle chile in adobo
1 T grated Ibarra or semi-sweet chocolate
1/4 t toasted ground cumin
1 to 1-1/2 t ground canela (Mexican cinnamon)

1. Toast the chiles and soak them in 4 C of warm water with the sun-dried tomatoes.
2. Drain, reserving 1 C water (if it’s not bitter — if it is, discard and use plain water in the following step).
3. Put the chiles and the tomatoes in a blender or food processor and puree with the remaining ingredients, including the reserved water.