Heat the avocao oil over medium heat (using a medium sized pot).
Add the minced onions and saute for about 5 minutes, until tender.
Add the garlic and saute for an additional 1-2 minutes. (You may want to turn the heat down a little to prevent burning the garlic.)
Add all other ingredients and bring the sauce to a low boil and then turn to simmer and allow to simmer for about 5 minutes.
Taste the sauce and add salt or crushed red pepper if needed.
Once the sauce is slighty cooled, place in a blender and blend until smooth. (This step is optional...just depends if the small onion bits bother you. If you blend the sauce, it tends to get a little thicker in consistency...I just add a little water to get the consistency I prefer.)
Keep the sauce refrigerated for up to several weeks.