Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 large ripe tomatoes, diced (or one 14 oz can of diced tomatoes)
  • 1-2 jalapeño peppers, seeded and diced
  • 1 teaspoon ground cumin (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions:

  1. In a large skillet, heat olive oil over medium heat.
  2. Add the chopped onions and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for 1 minute, until fragrant.
  4. Add diced tomatoes and jalapeños to the skillet.
  5. Cook until tomatoes begin to break down, about 5-7 minutes.
  6. Sprinkle in cumin, smoked paprika, salt, and pepper; mix well.
  7. Reduce heat and let the sauce simmer for 10 minutes, stirring occasionally.
  8. Remove from heat, stir in fresh cilantro (if using), and serve warm.