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In a large skillet, heat pan over medium-high heat.
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Add the olive oil, onions, and garlic; cook for 2-3 minutes or until onions begin to soften.
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Add the spices, mix as best as possible.
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Once they begin to bloom/become fragrant, add the tomatoes and cilantro, stir well.
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Bring to a high simmer, stirring constantly.
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Reduce heat to medium low, and continue to cook for 10 minutes at a low simmer.
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Slowly stir in the cream, mix well.
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Add salt to taste and return to simmer for at least 5 more minutes.