1/4 cup ghee or Pure Avocado Oil
1 small onion, small diced
1 medium - large tomato, small diced
1/4 tsp Pacific Blue Salt
1/2 tsp Ground Ginger
4 cloves garlic, sliced thin
1 tsp Ground Cumin
1 Serrano pepper, sliced in half
Heat small saucepan over medium heat. Add in fat of choice and heat until shimmering. We used ghee but you can use Avocado Oil to keep the dish vegan. Add in the Serrano pepper and onion until edges brown. Add in the garlic to brown. Then, add tomato and salt and cook until jammy. Approximately 3-5 minutes. Remove from heat and add Ground Cumin and ground ginger..
Serve over rice, chickpeas or lentils.