Remove the stems and seeds from the chilies. (Be careful not to touch your eyes when working with chilies.) Place the chilies in a small saucepan and cover with water. Bring to a boil, remove from heat, and let sit for 10 minutes.
Remove the chilies from the soaking water, reserving the water. Place the chilies, garlic, olive oil, salt, pepper, and cloves in a blender. Add 1 ½ cups of the soaking water and blend for two minutes until the sauce is completely smooth.
Can be used immediately or stored in a covered glass container in the refrigerator for up to one week. Reheat before using.
Red Enchilada Sauce Recipe https://glutenfreeandmore.com/blog/2019/12/gluten-free-red-chilaquiles-recipe.html