Peel the red onion in half.
Finely chop the first half and coarsely chop the second half.
Red peppers - coarsely chop one pepper, finely chop the second pepper.
Slice the garlic into as thin slices as possible.
For the hot peppers, remove the stem tail - and slice into rounds about the thickness of a quarter inch.
Heat canola oil in a medium pan.
Start frying the onion and a little chopped red pepper.
Sauté for 2-3 minutes.
Put in the coarse onion and red pepper and hot pepper.
Fry for 2-3 minutes until the coarse onion and pepper begins softening.
Put in the garlic and fry for another minute.
Add the crushed tomatoes, a little salt, pepper, sugar, oregano and paprika and stir.
Lower the heat and reduce the sauce over low heat - about 20 minutes with the occasional stir.
Close the heat and wait for the salsa to cool.
You can serve it “as is”. I love to take half and grind it in a food processor for 10 seconds and then mix it back with the rest - so the flavours become richer.
It's ready! Serve along with nachos in front of a good movie or game.