In a saucepan, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté until translucent.

Add the chopped tomatoes and cook for about 10 minutes until they soften.

Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for another 5 minutes.

Remove from heat and let cool slightly. Transfer the mixture to a blender and blend until smooth.

Return the blended sauce to the saucepan. Stir in the apple cider vinegar and brown sugar. Simmer for an additional 10 minutes.