Ingredients:

  • 2 tbsp olive oil
  • 1/2 cup white onion, finely diced
  • 1 medium jalapeño, minced
  • 3 cloves garlic, minced
  • 14.5 oz crushed tomatoes
  • 1/2 cup water
  • 1 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a cast iron skillet or heavy-bottomed saucepan. Add the diced onion and jalapeño and sauté for 4–5 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and cook for 30–60 seconds until fragrant, ensuring the garlic does not brown.
  3. Stir in the ground cumin and smoked paprika to bloom the spices in the oil.
  4. Pour in the crushed tomatoes and water, stirring until the mixture is uniform.
  5. Bring the sauce to a gentle bubble, then reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens enough to leave a clear trail on the bottom of the pan.
  6. Stir in the apple cider vinegar and salt at the very end to brighten the flavors.