Makes: 1 cup
Prep time: 10 minutes
Total time: 30 minutes

Ingredients

¼ cup|60 ml extra-virgin olive oil
½ teaspoon ground cumin
⅛ teaspoon cayenne
1 small red onion, diced
coarse sea salt, to taste
1 large garlic clove, minced
1 habanero, minced
¼ cup|60 grams tomato paste
¼ cup|60 grams tomato sauce
2 teaspoons apple cider vinegar
¼ teaspoon freshly ground black pepper

Directions

In a small saucepan over low heat, warm the oil. Add the cumin, cayenne, and onion and cook until the onion starts to caramelize, 5 minutes. Stir in the habanero chile and garlic and cook for 2 minutes longer. Add the tomato paste and sauce, the vinegar, and ¼ cup|60 ml water. Mix well and simmer until it starts to thicken, 5 to 7 minutes. Transfer to a blender, add the pepper, and purée until smooth. Season to taste with salt. Store, refrigerated, until ready to use.

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