- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 clove garlic, minced
- 2 jalapeños, diced (seeded if you want less heat)
- 3 Tbsp tomato paste
- 1 tsp salt
- 1 Tbsp smoked paprika
- 1/4 tsp allspice
- 1 28-ounce can diced or crushed tomatoes with juice
- 1/4 cup apple cider vinegar
- 3 Tbsp unsulfured molasses
- 3 Tbsp adobo sauce
- In a large saucepan, heat the oil over medium-high heat. Add the onion and cook until beginning to brown, or even blacken, in some spots.
- Turn the heat down to medium and add the garlic and jalapeños.
- Cook for another minute before adding the tomato paste, salt, smoked paprika, and allspice. Cook again for a minute, fully mixing the tomato paste around.
- Add the tomatoes and their juice, apple cider vinegar, molasses, and adobo sauce. Stir everything together and cook until quite thick, about 45 minutes.
- Remove from heat and blend, either with an immersion blender or a regular blender (careful with the heat – leave the lid cracked!) until very smooth. If necessary, strain out lumps.
- Season with salt as necessary. Store in an airtight container in the refrigerator.