Salsa Roja

Preheat the oven to 400°.

Place the plum tomatoes on a sheetpan. Roast the tomaotes in the oven until black spots to begin to form. About 7 minutes. Rotate the tomatoes and roast for another 7 minutes.

Remove the tomatoes from the oven and set on a plate to cool. Once cooled enough to touch, peel the tomatoes and discard the skins.

Remove the tops, seeds and veins from the Japones chiles and chipotle peppers.

Place the Japones chiles and chipotle peppers in a small bowl, cover with hot water and then cover the bowl with a plate. Soak for 30 minutes.

Place the skillet back on the heat and add the garlic and roast, turning them every once in a while until they have softened and black spots begin to form.

Remove the garlic from the skillet and set aside to cool.

Once the garlic is cool, peel them and discard the skins.

Drain the chiles and pepper. Place them in a blender, along with roasted garlic, spices, salt, sugar, cider vinegar and ¼ cup of water.

Puree on high until complete smooth.

Set up a medium mesh sieve over a bowl and place the blended mixture in side.

Using a spatula work the mixture back and forth, to pass the mixture through the sieve, until the mixture remaining is a dry mixture.

Make sure to collect the outside and the bottom of the sieve. Transfer to a container and refrigerate until you're ready to use.