Charring tomatoes, jalapeños, garlic, and onion under the broiler is what gives this salsa its deep, smoky backbone — those blistered spots add a roasted sweetness you just can't get from raw vegetables alone. Everything gets blitzed together with fresh cilantro, a bright hit of lime juice, and a touch of cumin until it's chunky-smooth and completely cohesive. The result is a salsa with real depth: earthy, tangy, a little spicy, and built entirely from whole vegetables and simple seasonings. It's an easy make-ahead condiment that keeps well in the fridge for busy weeks, and it fits perfectly into a Paleo kitchen without any fuss. Spoon it over grilled meats, folded eggs, or a big bowl of roasted vegetables and it instantly makes the meal feel finished. This is the kind of salsa that turns even simple proteins into something worth savoring.
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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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