Courtesy of PureZing

Makes approximately 5 cups

INGREDIENTS:

4 large tomatoes
5 Jalapeno chiles
2 onions, peeled
4 cloves garlic
½ teaspoon dried oregano
½ teaspoon cumin seeds
1 cup water
Sea salt to taste

DIRECTIONS:

Pan-roast garlic in a hot skillet until it is brown and soft. Peel and put in food processor and pulse several times till coarsely chopped. Pan-roast the whole tomatoes until well browned and soft. Add to processor but do not pulse. Pan-roast the whole Jalapenos until well browned. Add to processor but do not pulse. Thickly slice the onions and pan-roast until well browned. Add to processor.

Pulse ingredients several times until starting to blend and coarsley chopped. Pour tomato mixture into a large bowl and stir in oregano, cumin and some of the water till desired consistency is reached. Add Sea salt to taste. You may serve immediately, or cover and refrigerate for up to three days. Bring to room temperature before serving.