Instructions: 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.

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