1-First, rinse the jalapenos and remove their stems, then wash your hands well to avoid any irritation.

2-Next, sauté the chopped half onion and peeled garlic cloves in a bit of oil over medium heat until the onion turns brown and smells great. Add in the Mexican oregano, freshly cracked black pepper, and optional cumin, letting them cook briefly to release their aromas.

3-Now, toss in the jalapenos, white vinegar, water, and salt, then bring the whole mix to a simmer.

4-Once it’s ready, transfer everything to a blender, add the cilantro sprigs and lime juice, and blend it up to your preferred texture whether chunky or smooth.

5-Finally, pour the sauce into three 5-ounce bottles or a small jar and pop it in the fridge for at least one month to let the flavors meld.