Step 1

Tear all the chiles into large pieces and toast them in a large dry skillet over low heat until they start to brown, turning regularly to prevent burning, about 2 minutes. Add the oregano and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and cover chiles with boiling water. Weigh down with a small plate to keep them submerged. Soak until soft, at least 10 minutes. Strain and cool.

Step 2

Preheat the broiler. Put the quartered tomatoes, sliced onion, jalapeno, and whole garlic cloves onto a parchment lined baking sheet in a single layer. Drizzle with plenty of olive oil and season well with salt and pepper. Broil until everything begins to char, about 15 minutes. Remove from oven.

Step 3

Place roasted vegetables, strained chile peppers, and fresh cilantro in blender and purée until smooth. Add additional salt, if desired. Transfer to a serving bowl and serve.