This salsa gets its deep, smoky flavor from tomatoes and jalapeños broiled until the skins blister and char, then blended with roasted garlic and onion for a mellow, caramelized sweetness underneath the heat. Fresh cilantro, a bright squeeze of lime juice, and a pinch of cumin round out the flavor without needing any processed additives or refined sugars. Everything here is whole, real food straight from the broiler to the blender, which makes it a naturally solid choice for an anti-inflammatory way of eating. The texture stays chunky-smooth rather than fully pureed, so you still get little pops of charred tomato and onion in every bite. It's great scooped up with vegetables, spooned over grilled proteins, or eaten straight off the spoon, and it keeps well in the fridge for whenever a craving hits.
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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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