In a medium glass bowl, add Melissas Dried Tomatoes and 1 1/2 cups boiling water. Cover bowl with plastic wrap and let sit for 10 minutes.
In another medium glass bowl, add 3 dried Hatch Chiles and 1 cup boiling water. Cover bowl with plastic wrap and let sit for 10 minutes.
Drain the water from the chiles and place them in the bowl of a food processor. Add garlic cloves, tomato paste, vinegar and all the seasonings.
Pulse 10-12 times to combine.
Add the rehydrated tomatoes (including all the water) to the food processor.
Turn on the food processor and let it run for two minutes, stopping every 30 seconds to scrape down the bowl.
Carefully pour mixture from the food processor into a medium sauce pan.
Whisk in remaining 1 cup boiling water and allow mix to simmer over low heat for 20 minutes, stirring occasionally.
Remove from heat and allow mixture to cool completely before storing in an airtight container, in the refrigerator for 4 - 5 days.
This sauce also freezes well!