Cascabel And Grapefruit Sauce

Remove stem and seed from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add the chiles to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool.

Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender.  If the water is bitter add a little plain water.

Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. :

Note:
If a very smooth sauce is required, pass the rehydrated, coarsely chopped, chiles through a food mill, then proceed as above.