Charring roma tomatoes, jalapeños, onion, and garlic under the broiler until they're blistered and soft brings out a deep, smoky sweetness you just can't get from raw ingredients. Once blended with fresh cilantro, a good squeeze of lime juice, and a hint of cumin, everything comes together into a chunky-smooth salsa with real depth in every bite. Because you're building the flavor yourself from whole roasted vegetables and bright citrus, it's easy to season the batch exactly how you want, making it a natural fit for anyone watching their salt intake. This one's just as good scooped up with chips as it is spooned over tacos, eggs, or grilled chicken. Make a batch and keep it in the fridge for up to five days — the flavor only gets better as it sits.
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Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil.
Arrange the tomato halves cut-side up, jalapeño halves cut-side down, onion wedges, and unpeeled garlic cloves on the prepared baking sheet. Drizzle everything with the olive oil and sprinkle with 1/2 tsp salt.
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