Combine chopped tomatoes, onion, garlic, lime juice, jalapenos, salt, cumin, and oregano and stir until combined.

Add the cilantro or basil and stir.

Refrigerate for at least 4-6 hours before serving.

This salsa is excellent using fresh tomatoes, but is also very good when you first roast the tomatoes. Roast the tomatoes, quartered, with skin on and blemishes removed at 375-400 degrees Fahrenheit. The skins can be easily removed after roasting and the tomatoes can be roughly chopped with a few pulses in a food processor.

Place the roasted tomatoes in a large stockpot. Add the remaining ingredients except for the fresh cilantro or basil and let simmer.

Let cool to room temperature. Add the fresh cilantro or basil. Serve immediately or let cool and refrigerate until ready to serve.

Both fresh and roasted salsa can be refrigerated for up to four days. Roasted salsa will last slightly longer in the refrigerator and is good for up to one week.