Fire-roasted cherry tomato salsa

Brush a foil-lined baking sheet with a little olive oil; add the cherry tomatoes, roughly chopped onion, unpeeled garlic cloves and thick jalapeno rings.

Broil on high close to the heat, turning the pan, well past the first five minutes until the tops are blackened and well charred.

Cool until it can be handled and peel off the garlic skins.

Transfer everything and the accumulated juices to a blender; add the juice of one lime, salt, black pepper, cayenne, a small pinch of dry oregano, a pinch of cumin and a handful of cilantro.

Pulse on and off with the lid on tight, scrape down and blend once more; transfer to a bowl.

Wrap and refrigerate a few hours to develop the flavours, then adjust the salt; garnish with a sprig of oregano and serve with chips.