Heat a knob of butter in a skillet on medium-high heat.
Slice and sauté a large purple onion and a large handful of fresh chili peppers along with their seeds (washing your hands afterwards).
When those are soft, clear a space in the middle of the pan and add a whole head’s worth of garlic cloves that’ve been finely sliced, as well a generous sprinkle of dried basil, paprika, salt and black pepper.
When that’s fragrant, add three large coarsely chopped fresh tomatoes.
Simmer for a few minutes, then put the whole thing into a blender and pulse until it’s combined, then return to the pot on medium-low heat until it has cooked down to a saucy consistency.
Spoon it over beans or anything else that needs some fire and flavor.
Makes about a pint, stores well in the refrigerator.