To make the sauce: In a medium skillet over medium heat, toast the almonds until golden brown, 3 to 5 minutes, stirring occasionally. Transfer the almonds to a food processor. Remove the stems from the chiles, make a slit down the side of each one with scissors, and remove the veins and seeds. Flatten the chiles and place them in the skillet over medium heat. With a spatula hold the chiles flat for 5 seconds, turn over and repeat for another 5 seconds. Transfer the chiles to a medium bowl and soak in hot water for 15 minutes. Remove the chiles, squeeze out the excess water, and then roughly chop [you should have about 1/4 cup]. Place the chiles and the remaining sauce ingredients in the food processor with the almonds. Process to create a coarse puree.