Salsa Roja

• 2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)
• 3 tablespoons vegetable oil
• 6 to 8 dried chiles de arbol
• 1 small onion, sliced
• 1 garlic clove
• 6 cloves
• 1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice
• Salt

1. To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes.
2. Drain, remove stem ends, and puree with a blender.
3. In a skillet, heat oil until shimmering.
4. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes.
5. Add tomato puree or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes.
6. Taste for salt.
7. Puree with a blender until smooth.

tomatoes, vegetable oil, arbol, onion, garlic, cloves, canela, salt

Taken from cooking.nytimes.com/recipes/1013085 (may not work)