Rehydrate the dried chili peppers by cutting off stems and removing seeds from peppers. Add to a bowl of hot vegetable stock (for better flavour) or lightly salted boiling water. Then toss them into the liquid and allow them to steep for 20-30 minutes.
Prep all veggies by removing stems, seeds and peels. Roast together on a parchment-lined oven tray for 15 to 20 minutes at 355 degrees F.
Remove once soft and allow to cool.
Add all roasted vegetables, rehydrated chilies, cilantro and lime juice to a blender with a splash of the broth and blend. Adjust the amount of soaking liquid to your liking.
Blend to preferred texture, taste to adjust.
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