Pre heat the oven to broil.
Place 6-8 chiles in a dry skillet and allow them to brown.Remove from stove and place in a bowl of warm water and cover for 15 minutes.
Broil the tomatoes for about 6 minutes per side or untilthey are lightly charred.
Heat about ½ tablespoon canola oil in the skillet on low.Brown the garlic clove on all sides until soft. This will take about 10 minutes.
Remove the tomatoes from the oven and allow them to coollong enough to handle. Once cooled, core the tomatoes and add to the foodprocessor along with the chiles, cinnamon, clove, garlic, oregano and peanuts.Process until smooth.
Heat a large pot over high heat. Add 1 tablespoon on oil.
Once heated add a spoonful of the salsa. If it sizzles addthe rest of the salsa. If it does not, wait for it to heat and try again with aspoonful of salsa. Heat for about 5 minutes.
Add the chicken stock and heat another 10 minutes until itthickens.
At this point the salsa will really be splattering.
Cook it uncovered, on low, and stir often. Add a little salt to taste.
Serve with tortilla chips, fish, or chicken.