In a large, deep frying pan (with a cover, you will need it later), heat the tablespoon of oil over medium high heat.

Sauté the onions until soft.

Add the orange pepper, shishito peppers, and jalapeños.

Cover, and cook until soft (about 10 minutes).

Add the tomato paste, garlic powder, cumin, and salt.

Mix until well combined. Lower heat to low, cover, and allow to cook for another 10 minutes, stirring every couple of minutes to prevent the sauce from burning.

Serve with challah, chips, or crackers.