1 jalapeno pepper 1 serrano pepper 1 to 2 habanero peppers 1 dried guajillo pepper 1 dried ancho pepper 2 to 3 dried japones peppers 2 cloves garlic 1 small onion, chopped 2 cups peeled and seeded tomatoes 2 cups fire-roasted tomatoes 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 bunch cilantro, chopped

Step 1 Heat the oven to 350 degrees. Roast all the peppers, garlic and onion to char with a bit of extra-virgin olive oil on a sheet pan. Puree, and then blend with the tomatoes, salt, pepper and cilantro. Taste and adjust the seasonings and flavoring as desired.

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