Preheat your oven to 425°F (220°C).

Place the Roma tomatoes, onion quarters, garlic cloves, and jalapeño peppers on a baking sheet.

Drizzle the olive oil over the vegetables and toss gently to coat evenly.

Roast the vegetables in the oven for 15-20 minutes, or until the tomatoes are softened and slightly charred, and the onion begins to caramelize.

Remove the baking sheet from the oven and let the vegetables cool slightly.

Transfer the roasted vegetables to a blender or food processor.

Add the chopped cilantro, ground cumin, salt, and lime juice.

Blend or pulse the mixture to your desired consistency—smooth or chunky.

Taste and adjust the seasoning if needed, adding more salt or lime juice to balance the flavors.

Transfer the salsa to a serving bowl and enjoy with tortilla chips, tacos, or your favorite dishes.