Bring 10 cups water to a boil in a large saucepan. Add the dried chiles and lower the heat to a simmer. Cook until the chiles have brightened but don't quite come apart when tugged at with tongs, about 10 minutes.
Meanwhile, toast the cloves and peppercorns in a dry skillet, shaking constantly, just until fragrant. Transfer to a plate.
Transfer the chiles to the bowl of a food processor or blender using tongs. Add the cloves, peppercorns and sea salt. Pour in enough of the chile cooking water so the mixture becomes a liquid when blending. Blend until smooth, adding more water if needed. Strain through a fine-mesh sieve set over a large mixing bowl. Press the mixture through the mesh as best you can using gloved hands. There will be a lot of chile skins left. Repeat as many times as necessary, using the chile debris from each round again to get as much of the mixture/liquid as possible from the batch.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.