Source: El Torito Executive Chef Pepe Lopez

1 cup pineapple juice
4 tomatoes
1/2 cup diced yellow onions
4 green onions
2 tablespoons chopped cilantro
3 dried guajillo chiles
6 Japones chiles
1 tablespoon salt
1/2 teaspoon white pepper
1 clove fresh garlic
Ground cumin, to taste
2 teaspoons dried oregano
1/2 cup red wine vinegar
1/2 cup salad oil

Blend all ingredients except vinegar and oil to a smooth puree, transfer to suitable saucepan and bring to a quick boil.

Remove from fire, add vinegar and oil and mix well to ensure complete incorporation of products.