Pan-roast in a dry pan, individually, the following ingredients in the following ways:

• the tomatoes until blistered, black, and soft
• jalapeños until charred, blistered and black
• white onion until dark brown and soft
• and the garlic until brown and soft, then peel the skins off

Chop these ingredients by hand or process in food processor until you get a coarsely-textured salsa. Sprinkle in the oregano, cumin, and salt. Thin the consistency with water, if necessary.

This salsa will keep up to four days in the refrigerator, but tastes best at room temperature.