Place the tomatoes, jalapeño, and garlic in a large griddle over medium heat. Cook them for 3-4 minutes on each side or until charred all over. The garlic and jalapeño will have shorter cooking times because they're much smaller so keep an eye on them.
Add the charred veggies to a blender. Add the onion powder, paprika, cumin, oregano, salt and pepper. Pulse it repeatedly until chunky or smooth, depending on your personal taste. (If you're having trouble blending the ingredients, add a bit of water at a time to adjust the consistency.) Adjust the seasoning with more salt and pepper, to taste, if needed.
Pour the oil into a large pan over medium heat. Let it heat for 1-2 minutes then add the ground beef and let it cook for 8-9 minutes, breaking apart the meat as it cooks, until browned. Season with salt and pepper.
Add the blended sauce to the pan and stir to combine. Reduce the heat to medium-low and let the mixture simmer, uncovered, for 12-15 minutes, until thickened.
Season with more salt and pepper, to taste. Remove from the heat and serve as desired.
Storage: Once fully thawed, refrigerate the leftovers in an airtight container for up to 5 days. Keep it away from the sun when it’s on the counter for reheating.Reheat: To reheat it, microwave it for up to a minute or until warm. You can also heat it in a pan over medium heat for 6-8 minutes, stirring occasionally.Freeze: Pop it into a freezer-friendly bag or container and freeze it for up to 4 months. Thaw it overnight in the fridge before reheating it as usual.Jalapeño: Remove the seeds and membrane for mild heat. Leave the seeds and membrane in the jalapeño if you want it spicy.Extra Spicy: Adding a small serrano chile to the salsa ingredients will give this dish triple the heat.