Heat the oil in a thick-bottomed saucepan on a medium to high heat and caramelise the onion until soft and golden. Add the garlic, cumin, coriander, tomato paste and stir until the garlic is soft, then add a pinch of salt.
Pour in the agave syrup and red wine vinegar and cook for 5 minutes. Add the chopped tomatoes and cook for a further 15-20 minutes, stirring every now and again, until reduced to a thick consistency. Remove from heat and blend using a blender until smooth.
Once cooled, stir in the TABASCO® Chipotle Sauce, lime juice and tequila.
Pour into a preserving jar and label with the date.