Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         tomatoes
   3                    jalapeno peppers
   1      small         onion -- white, 1/4"-slices
   2      cloves        garlic
                        ***pan-roast small skillet***
     1/4  teaspoon      dried oregano -- Mexican
     1/4  teaspoon      cumin seed
                        ***for puree***
     1/2  cup           water
                        salt -- to taste

Preparation:

PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet (comal) then pan-roasting with the onion and garlic to develop the sweeter flavors. Roast until deeply browned and soft. Next "toast" the Mexican oregano and cumin seeds over medium heat. (Notice: no cilantro!) Using a knife or food processor chop together the tomatoes, chiles with seeds, onion and garlic until you have a coarsely textured salsa. Add the oregano and cumin, thin with water and add salt to taste. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. About 2 1/2 cups. Use traditionally as salsa or use to baste while grilling seafood and meat.