1. In saucepan, cover ancho chiles with water and bring to boil. Remove from heat; let soak 30 minutes. Remove from water; drain. Place in food processor with tomatoes and bell pepper. Purée until smooth.
2. In saucepan, combine chile-tomato mixture with onions, Anaheim chiles and garlic; simmer 15 to 20 minutes. Remove from heat; add cilantro and lime juice. Season to taste with red-pepper flakes, salt and pepper.
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