Over medium heat, sauté the onion, garlic, and jalapeno in the oil until the onion begins to turn translucent. Add in the chili powder and tomato paste and cook until it turns to a rust color. About 3 minutes.
Add in the rest of the ingredients and bring to a boil. Reduce the heat and bring to a simmer for 15 minutes or until the sauce is thick enough to coat the back of a spoon. Season with additional salt and fresh cracked black pepper to taste.
Let the sauce cool to room temperature before storing in an airtight container in the refrigerator until use.