Fire-roasted cherry tomato salsa

Brush a foil-lined baking sheet with olive oil; spread on the cherry tomatoes, chopped onion, skin-on garlic cloves and jalapeno rings.

Broil on high close to the heat until very well charred, turning the pan after about five minutes and continuing until the tomato tops are black and the onions soft.

Cool until handleable and peel the garlic.

Blend everything with the accumulated juices, the lime juice, salt, pepper, cayenne, oregano, cumin and cilantro, pulsing with the lid on tight; scrape down and blend again.

Refrigerate a few hours to develop the flavours, then taste cold and adjust the salt.

Serve with chips, garnished with a sprig of oregano.