Preheat broiler to high.

Arrange the cored and halved tomatoes and chiles on an aluminum foil-lined broiler pan, skin side up.

Broil until their skins start to char and shrivel, about 10 to 12 minutes, or until they are soft.

Transfer the broiled tomatoes and chiles to a blender, puree, and set aside.

Heat the olive oil in a medium saucepan over medium-high heat.

Add the finely chopped onions and minced garlic and cook until soft, 2 to 3 minutes.

Stir in the chopped oregano, ground cumin, and Worcestershire sauce.

Add the tomato puree and simmer until the sauce is slightly thickened and the flavors have blended, about 10 minutes.

Season with salt.

Serve with various chips and vegetables.