In a skillet, place the olive oil and heat slightly. Add the tomatoes, onion, garlic, and jalapeño.
Stir fry for about 3-5 minutes on medium heat. Add the spices. Tie the sprigs of cilantro with butcher's twine and place in the mixture.
Turn heat down to low, cover and let it cook for about 20-30 minutes. The mixture needs to cook down considerable, it needs to look thick.
Remove the cilantro sprigs. Let it cool for about 20 minutes and place in an ice cube tray.
You should be able to fill one entire tray.
** As far as usage is concerned, I normally use 1 cube per can of beans, or per cup or rice.