In a medium saucepan, heat the olive oil over medium heat. This helps to sauté the onions and garlic, releasing their flavors.

Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion is translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the red bell pepper and cook for another 3-4 minutes until softened.

Pour in the crushed tomatoes and add the tomato paste, stirring to combine. This creates a rich base for the sauce.

Sprinkle in the cumin, paprika, chili powder, oregano, cayenne pepper, salt, and sugar. Stir well to ensure the spices are evenly distributed.

Bring the mixture to a simmer, then reduce the heat to low. Allow it to cook uncovered for about 20 minutes, stirring occasionally. This helps to meld the flavors together.

Remove the saucepan from heat and let it cool slightly. This prevents splattering when blending.

Transfer the sauce to a blender or food processor. Blend until smooth, adjusting the consistency with a little water if necessary.

Return the blended sauce to the saucepan and stir in the apple cider vinegar and Worcestershire sauce. Heat over low for another 5 minutes to incorporate the flavors.

Taste and adjust seasoning if necessary, adding more salt or sugar to balance the flavors.