When the pan is hot add the tomatoes, peppers, and onion on the pan. Cook the vegetables, stirring occasionally, until the vegetables are charred in spots, about 10 minutes.
Transfer the charred vegetables along with the garlic to a food processor or blender and pulse into a finely chopped salsa.
Add the oil to the now empty cast-iron pan over medium-high heat.
When the oil is hot and the add the salsa mixture to the pan and bring to a boil.
Reduce the heat to low and simmer, stirring occasionally, about 5 minutes.
Take off the heat and transfer the salsa mixture to a bowl. Stir in the lime juice, oregano, and 1/4 tsp salt.
Taste and season with additional salt if necessary. Allow salsa to cool and serve at room temperature with tortilla chips or refrigerate in a sealed container for later.
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