Heat olive oil in a 3-quart saucepan over medium heat.

Saute chopped onions and jalapenos until tender, about 5-6 minutes.

Add minced garlic and cook for 1 more minute, stirring constantly.

Add tomato paste, salt, and all other spices to the pot and stir well.

Cook for another minute.

Add diced tomatoes, using the juice from one can and about half the juice from the second can.

Reserve the remaining juice.

Add brown sugar and apple cider vinegar.

Stir to combine all ingredients.

Lower the heat to a slow simmer and cook for 45 minutes, stirring frequently to prevent burning.

Let the mixture cool completely.

Blend well using an immersion blender or a countertop blender in small batches.

Strain the ketchup through a fine-mesh strainer for a smoother texture, if desired.

Pour into pint jars and store in the refrigerator for up to a month.