Okay, let's start building our layers of flavor.
I start by sauteing the onions and jalepenos in liquid gold (regular olive oil will work) over medium heat. Once they are sweated out and starting to get translucent, I add chopped garlic and stir for a minute and turn the heat off (you do not want to brown the garlic. be careful). Once the garlic is soft, add the tomato paste. I do not use the entire can. Too much tomato is a bad thing in my opinion. I had a 12 oz can but only used about 7 or 8 ounces of it at most. Fry the tomato paste for a few minutes like you would do when making a pot of Sunday gravy (for you Italians).
Primo Oval XL, BPS drum, Weber gasser