Smoky Roasted Restaurant-Style Red Salsa

Heat a skillet or comal over medium-high heat.
Add the tomatoes, onion, garlic, and jalapeños. Roast, turning occasionally, until softened and lightly charred on all sides, about 10–12 minutes.
Transfer the roasted vegetables to a blender.
Add salt, cumin, oregano, lime juice, cilantro, and olive oil.
Blend until smooth or slightly chunky, depending on your preferred texture.
Taste and adjust seasoning or heat as needed. Add a small pinch of sugar if the salsa tastes too acidic.
Let the salsa rest for 5 minutes before serving to allow the flavors to develop. Serve fresh or chilled.

For extra smokiness, add a small piece of roasted poblano or a pinch of smoked paprika.
Use serrano peppers instead of jalapeños for a sharper heat.
Add a splash of water or tomato juice for a thinner, pourable salsa.
Blend in a roasted tomatillo for a slightly tangy twist.

Chilling the salsa for 30 minutes enhances the flavor and smooths out the heat.
For a milder salsa, remove the seeds and membranes from the jalapeños before roasting.
Store in an airtight container in the refrigerator for up to 5 days.
Stir before serving, as natural separation may occur.