I started by cooking the tomatoes to make them taste even better. I turned on my oven to 400°F (200°C) and put a piece of parchment paper on a baking sheet. I cut the tomatoes in half and put them on the sheet with the cut side facing down. I put a little olive oil on them and cooked them in the oven for 20-25 minutes until the skins were wrinkled and a little burnt.

I cooked the tomatoes in the oven and warmed up the olive oil in a big pot on the stove. I chopped the onion into very small pieces and cooked it until it was soft and smelled good. Then, I put in the chopped garlic and jalapeños and cooked them for 2-3 minutes until they gave off their smell.

After the tomatoes finished roasting, I allowed them to cool a bit before taking off their skins. Then I put them in a blender with the cooked onion, garlic, and jalapeños. I blended the mixture until it was smooth and had the red color of El Pato sauce.

I poured the mixed ingredients into the pot and added cumin, oregano, paprika, pepper, and salt. To make the taste more tangy, I mixed in apple cider vinegar and a little sugar to even out the sourness. I heated the mixture on low heat and let it cook for 20-30 minutes. The cooking process mixed all the flavors, making a sauce with just the right amount of spiciness and richness.

After cooking for a while, I tried the sauce and added more salt and pepper to make it taste better. To make the sauce taste better, I sprinkled chopped cilantro on top right before serving.