Remove seeds and stems from chiles and place in a two-quart sauce pan.

Add onions, garlic, cumin, oregano, salt and tomato paste.

Add 2 ½ cups of water and bring to a boil then lower to a fast simmer.

Simmer for 15-25 minutes until the mixture starts to thicken and the liquid level has evaporated to about one cup.

Place entire mixture in blender and puree until smooth.

Add molasses and vinegar and mix.

Strain through a sieve and serve as is with corn chips or as a sauce for any Mexican dish that calls for enchilada sauce.