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Peel and finely chop the onion, remove the stem, seeds and ribs of the bell peppers and jalapeno and finely chop.
Finely chop the garlic.
Heat 2 tablespoons of olive oil in a pan over medium heat and add in the onions.
Cook 6-8 minutes stirring as you go.
Add in the peppers, garlic and jalapeno. Sprinkle with the salt and pepper.
Stir to combine and cook 8-10 minutes. You want them very tender.
Once cooked, add in the tomato paste.
Stir to combine and cook another 4-6 minutes.
Give this a rough chop to the fresh cilantro and sprinkle over the vegetables.
Mix to combine and allow to cool.
Once cooled, add to a food processor and blend to your desired consistency.
Use what you need and refrigerate the rest for up to a week or freeze for later use.