Salsa Ranchera Casera y Rápida

Roast tomatoes and jalapeños on a hot skillet until charred, about 5-7 minutes.

Remove the vegetables from the skillet and let them cool slightly.

Chop onions and garlic finely.

In the same skillet, heat olive oil over medium heat and sauté onions until translucent, about 3-4 minutes.

Add garlic and cook for an additional minute until fragrant.

Chop the roasted tomatoes and jalapeños, then add them to the skillet.

Stir in cumin, oregano, salt, and black pepper.

Add water to achieve desired consistency and simmer for 10 minutes.

Remove from heat and let cool slightly.

Transfer the mixture to a blender and blend until smooth.

Add lime juice and chopped cilantro, then pulse to combine.

Taste and adjust seasoning if necessary.

Serve warm or at room temperature with tortilla chips or as a condiment.