Boil several cups of hot water. Add two teaspoons of Fire Up the Grill loose leaf tea to one cup of water and brew for three minutes. Pour the rest of the hot water into a medium sized mixing bowl, then set both tea and water aside.

To prep the chiles, be sure to put on food-safe gloves. Slice or tear the ancho chiles open and remove the seeds and stems. One at a time, open and lay them flat in a hot skillet and toast each side lightly (about 15-30 seconds per side) pressing them with a spatula.

Remove chile from skillet and place it in the bowl of hot water. Repeat for each of the chiles. If needed, place a small plate on top of the chiles to hold them under the water. Soak for at least 30 minutes. Move utensils to be washed, carefully remove your gloves, and wash your hands before continuing. You don't want to touch anything, including your eyes before you wash.

Combine all ingredients (except the chiles) in a large saucepan and cook on medium-high until it comes to a boil. Then reduce heat and simmer for 20-30 minutes.

Add the chilies (not the liquid), then use an immersion blender to get it to your desired consistency. (As chunky or smooth as you like it.) Then cover and let it simmer for 10 minutes or more. The longer you allow it to simmer, the fuller the flavor. For even more flavor, you can also remove from heat, let cool, and cover to store overnight in the refrigerator and reheat the next day.

Makes about 4 cups of sauce. And if you can't eat it all within a couple of days, it freezes really well.