Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a saucepan over medium-high heat.

Bring the mixture to a boil and reduce the heat to maintain a simmer until the veggies are fork-tender.

Remove from the heat, discard the bay leaf, and transfer the mixture to a food processor. Add sugar, vinegar, salt, oregano, cloves, and cumin.

Cover, remove the feed tube, cover with a dishtowel, and blend until smooth.

Use as an enchilada sauce, taco sauce, or quesadilla dip, and enjoy!