Preheat your oven’s broiler to high and place an oven rack as close to the broiler as possible. Now get a baking sheet and line it with foil.

Halve the tomatoes by slicing from end to end. Then cut out the core. Place the tomatoes on the baking sheet, cut side up. Slice the onion into ½ inch rounds and place the slices on the baking sheet with the tomato. Place the baking sheet under the broiler and cook for approximately 10-12 minutes, or until everything is well charred. Use a spatula to transfer the cooked vegetables to the bowl of a food processor.

Halve the jalapenos and poblano peppers, remove the seeds, and place them on the now-empty baking sheet. Crush the garlic with the back of a knife, remove the skin,s and add the garlic to the peppers. Broil for 5-10 minutes until charred, then transfer to the food processor.

Add the cumin, oregano, salt, lime juice, sugar, and cilantro to the food processor with the vegetables. Pulse several times until everything is well-chopped and looks the consistency of a thick salsa. It shouldn’t take long. Pour the salsa into a Dutch oven. Bring to a boil over medium-low heat. Simmer for about 5 minutes. Taste and add any additional salt, sugar, spices, or cilantro to your liking.

Allow the salsa to cool, pour it into jars, and refrigerate for up to a month.