Chop onions, garlic, chili and bell pepper very finely.
Heat the oil in a frying pan, add the onions, cook for about 6 minutes until translucent, then add the garlic, chili, and spices, cook for a minute.
Add the bell pepper, cook for about 5 minutes, until tender.
Add the tomato paste, cook, stirring, for 2-3 minutes, season with salt to taste.
Pulse the content of the pan in a food processor until it becomes a thick paste.
Store in the fridge, in a closed container. If the paste will be stored for more than a few days, it must be topped with a thin layer of olive oil, it can also be frozen.