1. In a small pot over medium heat, heat oil.
2. Add the onion and salt. Sauté until onions are clear, about five to seven minutes.
3. Add remaining ingredients and mix well.
4. Lower heat and cook for an additional 10 minutes. Remove from heat and allow to cool. Store in the fridge in an airtight container for up to two weeks.
I like the sauce with the onion pieces. But if you like a smooth sauce, once you remove from heat, use an immersion blender to smooth it out.