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Heat the oil in a pan, add the onion, garlic, and chile, and cook for 8-10 minutes, until softened.
Add the tomatoes, tomato paste, sugar, cumin, oregano, and cilantro, and simmer over a low heat for 10-12 minutes, for the flavors to infuse.
Remove from the heat and let cool. The sauce will keep, covered, in the fridge for 2-3 days.
Makes 1 1/4 cups (5 one-quarter cup servings).
Salsa means sauce in Spanish, and in Latin American it is generally an uncooked mixture of chiles and tomatoes.
This chunky version has a great affinity with egg dishes, but also with [2&cFavorites] . It is not overly hot and can be enjoyed by those who do not care for sauces that raise your temperature.
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