Prepare the Tomato BaseUsing a food processor or blender, blend the canned tomatoes along with their juice until a smooth consistency is achieved. Set this aside for later use.

Sauté the VegetablesHeat the canola oil in a large, heavy-bottomed nonstick skillet over medium heat. Add the chopped red onion and cook while stirring until softened, approximately 3 to 5 minutes. Introduce the diced red bell peppers, minced garlic, and a pinch of salt. Continue cooking and stirring until the vegetables are crisp-tender, which should take about 5 minutes.

Cook the Turkey and Add SpicesPlace the ground turkey into the skillet and season it with salt, freshly ground black pepper, cinnamon, chili powder, and ground cloves. Increase the heat to medium-high. Flatten the turkey into a single layer in the pan and allow it to sear undisturbed for 1 to 2 minutes. Stir, press down again, and repeat the process until the meat is uniformly browned.

Incorporate the Tomato Mixture and SimmerPour in the puréed tomatoes and rice vinegar. Stir to combine, then bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook uncovered, stirring frequently, until the tomato sauce reduces and develops a slight caramelization, approximately 20 to 30 minutes. Taste and adjust the seasoning as necessary. Remove from heat.

ServeSpoon the hash onto warm corn tortillas and garnish with freshly chopped cilantro. Alternatively, use the hash as a filling for enchiladas, quesadillas, or stuffed vegetables.