¼ cup extra-virgin olive oil1 small red onion, diced ½ tsp. cumin 1/8 tsp. cayenne Coarse sea salt 1 large clove garlic, minced 1-2 Serrano chiles, minced ¼ cup tomato paste ¼ cup tomato sauce 2 tsp. apple cider vinegar ¼ cup water ¼ tsp. ground pepper

In a saucepan over low heat, warm oil. Add onion, cumin, cayenne, & ½ tsp. salt & sauté until the onions start to caramelize, about 8 mins. Stir in garlic & chile & sauté for 2 mins more. Add tomato paste, tomato sauce, vinegar, & water. Mix well, & simmer until it starts to thicken, about 5 to 7 mins. Transfer all the ingredients to an upright blender, add the white pepper, and purée until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the refrigerator.

Adapted from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry.