Add the ancho chiles to a small saucepan. Cover with water and bring to a boil for about 4 minutes, or until add enough water to cover the ancho chili and bring to boil. Cook for about 4 to 5 minutes, or until tender.

Add the tomatoes to a large cast iron skillet over medium-high heat. Roast for about 4 minutes, turning occasionally, until the tomatoes are tender and slightly charred.

Add the jalapeno and onions and cook for about 2 minutes, stirring occasionally. Remove the skillet from the heat and stir in the garlic.

Add the content of the skillet to a blender.

Strain the ancho chiles from the water and add to the blender along with the honey, cumin and oregano.

Pulse the blender until the contents are chunky, or you reach the desired consistency. Do not run the blender too long to create a soupy consistency.

Pour into a bowl and season to taste. Cover and chill for 45 minutes, or until ready to serve.

Note: After blending, you can also strain the contents through a colander for a less juicy consistency.