Bocaditos salsa roja

Ingredients:

2 large tomatoes
3 jalapeno peppers
1 small onion, white, 1/4″-slices
2 cloves garlic
1/4 teaspoon dried oregano, mexican
1/4 teaspoon cumin seed
1/2 cup water
Salt, to taste

Preparation:

Begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet.
Pan roast with the onion and garlic to develop the sweeter flavors.
Roast until deeply browned and soft.
Toast the mexican oregano and cumin seeds over medium heat.
Using a knife or food processor chop together the tomatoes, chilies 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.
Use traditionally as salsa or use to baste while grilling sea and meat.