Ingredients

• 1/4 cup extra-virgin olive oil
• 1 small red onion, diced
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne
• Coarse sea salt
• 1 large clove garlic, minced
• 1 habanero chile, minced
• 1/4 cup tomato paste
• 1/4 cup tomato sauce
• 2 teaspoons apple cider vinegar
• 1/4 cup water
• 1/4 teaspoon freshly ground white pepper

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Instructions

1. • In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon salt and sauté until the onions start to caramelize, about 8 minutes.
2. • Stir in the garlic and chile and sauté for 2 minutes more. Add the tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes.
3. • Transfer all the ingredients to an upright blender, add the white pepper, and puree until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the ­refrigerator.