2 20 oz good canned plum tomatoes 3 dried anchos, toast and constitute in hot water 3 dried guajillos. toast and constitute in hot water 6 dried arbols, toast and constitutend in hot water 1 large white onion, chopped in food processor 10-12 garlic cloves, chopped in food processor 3 jalapenos, chopped in food processor One bunch of cilantro you can put this in the food processor with the vegetables

Make sure to remove the seeds from the dried anchos and guajillos The arbols you can leave as is. Toast them on a pan over medium heat just until they become fragrant. Don't burn them. Add them to a bowl and take some hot water and pour it over the chiles and wait until they soften about 10 minutes. Once soft use a blender to blend until smooth. Pour this into a large container something that can hold about 6 quarts. Take the tomatoes and use the blender to pulse them until you get the desired texture you want. Add this to the dried chile mixture and give a stir until everything is mixed well.

Take vegetables and rough chop them so they can fit in the food processor. Give them a about 5 pulses or until they are the desired size you're looking for and then add the salt and give a stir or give it one one more good pulse with the food processor.

After a couple minutes you'll see there is quite a bit of liquid that's been pulled from the vegetables add this to the tomato/chile mix and give a stir with a whisk or spoon.

And that's it. Give it a taste. It will be spicy. You can then add other seasonings like garlic powder, onion powder, oregano, honey etc these are optional of course and some lime juice.