Add the jalapeños and the garlic to a griddle set medium heat. When they start to pop and become aromatic, turn heat down slightly and drizzle on just enough oil to coat the peppers. Continue cooking until most sides are charred, turning as needed. Remove the garlic after 7-8 minutes.

Remove peppers from comal and roughly chop. Add peppers and garlic to the blender jar. Add vinegar, water, oregano and salt to taste. Pulse to blend until desired consistency. Pour into serving dish. Store in glass jars refrigerated for up to 3 weeks.

For a creamy version, drizzle in avocado oil as you blend the salsa on high speed. Just enough oil until it looks smooth and creamy.