Place the dried ancho chili peppers/Kashmiri red chilli into a small saucepan and pour just enough water to cover the chillies. Bring to a boil, reduce to a simmer and cook for 10 minutes. Strain chillies and then cool.
Remove the top and seeds from the chillies.
Place all the ingredients in the order listed into the Ninja cup and blend for 30 seconds.
