Clean veggies and remove stems. Slice onion in half. Keep skin on garlic. Heat broiler on high, with rack in top position. Place tomatoes, jalapenos, onion and garlic in a single layer on a rimmed baking sheet that is covered with foil.

Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).

Discard garlic skins and add all ingredients to the bowl of a food processor. Pulse about 3-4 times and until all ingredients are combined and chopped. Roasted salsa is more liquidy than regular salsa.

Taste the salsa and add more cumin and/or salt as desired.

Transfer to a bowl and enjoy with tortilla chips! Also, great served over eggs, tacos and more.

I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to marry and meld. Salsa will keep for about 1 week in an airtight container or jar in the fridge.