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!
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