In a small pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant. Don’t let it brown; we’re aiming for aroma, not burnt drama.
Pour in the red chile powder and tomato paste. Stir constantly for 1–2 minutes to bloom the spices and deepen the color.
Add water or stock, and sprinkle in cumin, paprika, and salt. Bring to a gentle simmer, then reduce the heat to low.
Cook uncovered for 10–12 minutes, stirring occasionally. The sauce should thicken and mingle its flavors beautifully.
Stir in apple cider vinegar and sugar. Taste, then adjust salt or heat with a pinch of cayenne if you like it hotter.
Blend the sauce if you want a super smooth finish, or leave it chunky for more personality. Simmer for another 2–3 minutes if blending.
Cool slightly, then taste again. If needed, adjust seasoning and thin with a splash of water to your preferred consistency.
