Salsa Roja

Recipe from the Manhattan restaurant Hecho en Dumbo for The New York Times

Yield: about 3 cups

2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)
3 tablespoons vegetable oil
6 to 8 dried chiles de árbol
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

To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender.

In a skillet, heat oil until shimmering. 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. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.