Charred roma tomatoes, jalapeños, garlic, and onion come off the broiler with deep blistered spots and smoky flavor before getting pulsed into a chunky-smooth salsa. Fresh lime juice and cilantro brighten the whole thing up, while a touch of cumin gives it a warm, earthy backbone. Every ingredient here is whole and straightforward — real vegetables, real citrus, real herbs — with nothing hiding behind a sweetener to make it work. That makes this an easy, satisfying option if you're watching added sugar, since the flavor comes entirely from roasting and fresh aromatics rather than anything poured in from a jar. It keeps well in the fridge for up to five days, so it's worth doubling for chips, tacos, or spooning over just about anything that needs a smoky, tangy kick.
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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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