I’ve been making mole sauces before I knew what a mole sauce was. I called mine “ancho sauce” because I used dried ancho peppers to make it. I still do, although other dried chilies are in this one, too. There are tons of recipes for sauces of this sort but they have in common a general method: Gather dried peppers and remove stems and seeds, simmer them in water or stock, and then whirl them in a blender with whatever else suits the occasion. I always add garlic cloves, dried oregano, and lime juice to mine. These are the sauces that draw double takes when reading the recipes – many call for the addition of chocolate. I think you could get by without a blender if you use powdered chilies, and I’d bet that is how most of these sauces have been made.
I have a bad habit of buying perishables and bringing them home and then letting them go bad before I think to use them. I’m particularly bad with avocados. This one I used in time, there is one more on the counter. At least when bananas go brown you can bake bread with them. Hmm… avocado bread? Nah.