Heat ¼ cup olive oil in a large skillet over medium-high. Add 1 cup finely diced yellow onion, and cook, stirring constantly, 2 minutes. Stir in 5 smashed garlic cloves and
1 Tbsp. tomato paste, and cook 1 minute. Add 2 Tbsp. diced smoked ham, and cook, stirring constantly, about 1 minute. Stir in ½ cup diced tomato, 1 bay leaf, 2 Tbsp. seeded and chopped aji dulce pepper, 1 diced Cubanelle chile, 1½ Tbsp. alcaparrado (such as Goya), ½ Tbsp. kosher salt, and ½ Tbsp. dried oregano, and cook, stirring often, until onions are translucent, 3 to 4 minutes. Remove from heat, and stir in 3 Tbsp. chopped fresh cilantro. Remove and discard bay leaves. Cool 5 minutes, and use immediately. Or cool completely, and store in an airtight container in the refrigerator up to 3 days.