Heat the oil in a small saucepan over medium heat until it shimmers. Add all the seasonings through the black pepper, and cook, stirring, as if you were making a roux. Cook the seasonings until they're noticeably darker than they were at the beginning.
Remove from the heat and stir in the onions. Keep stirring until the onions are soft and browned--about a minute.
Add the tomato puree and the stock, and stir to blend completely. Add all the other ingredients and blend in.
Return to medium-low heat, and cook the mixture until all bright red color from the tomato puree is gone. Lower the heat to a simmer. Cook for another ten minutes, stirring now and then. Add a little water if necessary to get a sauce consistency. Add the salt and Tabasco Chilpotle sauce.