Earth Magic Heat Sauce

Wow...this is really good. Easy to make and comes from the ever inspiring FOODChair's blog.
I'm not sure I've ever worked with large dried peppers before. I remember having them in the pantry years ago, but for what purpose I've no idea.
I freaked out at how seemingly hot the sauce was when making it, even though the peppers were stemmed and seeded before soaking they still packed quite a punch. Consequently, I added more sugar in hopes that it might calm the heat a bit. An overreaction. It didn't need more sweet as the heat seemed to calm down a bit as it sat. Because I'd made it too sweet, and since adding vinegar helps with heat, I added a touch of white vinegar too. Should have just made it as is and fussed with it only if really necessary at the end, but I don't always find myself as patient and trusting as a situation warrants. All this said and it was still wonderful!
I also made her sweetly named Corn Pud-ttata Fantastico, a recipe she paired with the sauce in the same entry. Wonderful combo that I'll make again and again.
A good bit of the leftover sauce is going into the freezer for anytime goodness.

Earth Magic Heat Sauce:
(Callipygia @ FOODChair)

5 Dried Pasilla Chili, seeded and stemmed (just cut down the length like a vanilla pod to seed)
3 Dried Guajillo Chili, seeded and stemmed
1 small onion, chopped
3 garlic cloves, sliced
1 Tbsp. of brown sugar
½ tsp of salt (to taste)
½ tsp of allspice
½ tsp of oregano
soaking water

"Directions: Place chilies in bowl and soak in hot water until supple (~10 min). Meanwhile fry up your onions and garlic until there is a little color. Place the softened chilies and the remaining ingredient in a blender and whirl with some of the reserved soaking water until sauce is thinned to your preference. Taste and tweak. Then fire up the pan once again, adding a little oil and then "fry" up the sauce for a few more minutes to allow the flavors to deepen."