How to Make It
Heat olive oil in a large skillet over medium-high. Add yellow onion, and cook, stirring constantly, 2 minutes. Stir in garlic cloves and tomato paste, and cook 1 minute. Add ham, and cook, stirring constantly, about 1 minute. Stir in tomato, bay leaf, aji dulce pepper, Cubanelle chile, alcaparrado, kosher salt, and oregano, and cook, stirring often, until onions are translucent, 3 to 4 minutes.
Remove from heat, and stir in cilantro. Remove and discard bay leaves. Cool 5 minutes, and use immediately. Or cool completely, and store in an airtight container in the refrigerator up to 3 days.