Wash the tomatoes well and chop them into small pieces. Chop the onion finely. Mince the garlic cloves. Slice the jalapeños carefully. Remove seeds if you want less heat. Keep everything ready before cooking.

Place a medium saucepan on the stove. Add vegetable oil and heat on medium flame. Let the oil warm up gently. Do not overheat it. Warm oil helps bring out flavor from the ingredients.

Add chopped onion to the hot oil. Stir gently with a wooden spoon. Cook for about 3–4 minutes until soft. The onion should turn light golden and smell sweet.

Now add minced garlic and chopped jalapeños. Stir well and cook for 1–2 minutes. You will smell a strong, rich aroma. Be careful not to burn the garlic.

Put chopped tomatoes into the pan. Mix everything well. Cook for 8–10 minutes. Stir occasionally. The tomatoes will soften and release juice. This is the base of your sauce.

Add salt, black pepper, paprika and cumin powder. Mix everything nicely. These spices give deep flavor to the sauce. Let it cook for 2–3 minutes so spices blend well.

Add tomato paste and water or broth. Stir until smooth. This step helps make the sauce rich and slightly thick. Let it simmer gently for 5 minutes.

Turn off the heat and let the mixture cool slightly. Use a blender or hand blender. Blend until smooth. If you like texture, blend lightly.

Taste your sauce. Add more salt or spice if needed. You can add a little water if it feels too thick. Your homemade El Pato Sauce Recipe is now ready.