Cut the chiles in half and devein and seed them.

In a heavy skillet, heat the oil and fry the chiles quickly until they begin to turn a brighter shade of red.

Remove with a slotted spoon and place in a bowl of water. Let the chiles soak for 30 minutes.

In the skillet with the hot oil, toast the garlic cloves until golden.

Place the garlic in a food processor and chop.

Add the drained chiles and chop coarsely.

Add the oregano and tomatoes and chop coarsely.

Remove the salsa to a bowl and set aside at room temperature for 2 hours.

Before serving, season to taste with salt.

Serve with tostados.