Step 1 — Preheat and Prepare Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup. This high heat is what creates those beautiful caramelized, slightly charred edges on your vegetables.

Step 2 — Arrange the Vegetables Place the halved Roma tomatoes cut-side up on the prepared baking sheet. Scatter the unpeeled garlic cloves, quartered onion pieces, and halved jalapeños around the tomatoes. The unpeeled garlic is key — the skin protects the cloves as they roast and makes them incredibly easy to squeeze out after.

Step 3 — Season and Roast Drizzle everything generously with olive oil and sprinkle with salt and cumin. Toss the onion and jalapeño lightly to coat. Place the baking sheet in the preheated oven and roast for 20–25 minutes, until the tomatoes are tender and slightly charred, the onion is caramelized at the edges, and the garlic skins are golden brown.

Step 4 — Cool and Peel the Garlic Remove the baking sheet from the oven and let everything cool for 5–10 minutes — just enough to handle safely. Squeeze the roasted garlic cloves out of their skins directly onto the baking sheet or into your blender. They should pop out easily, golden and soft and incredible-smelling.

Step 5 — Blend to Your Preferred Texture Transfer all roasted vegetables (including any juices that have accumulated on the baking sheet — that’s pure concentrated flavor!) into a blender or food processor. Add the chipotle pepper if using. Pulse for a chunky salsa or blend longer for a smooth, restaurant-style roasted garlic salsa. Taste and season.

Step 6 — Add Fresh Elements and Finish Add fresh lime juice and cilantro. Pulse 2–3 more times just to incorporate. Taste your salsa and adjust — more salt, more lime, more chipotle — until it tastes absolutely perfect to you. Transfer to a bowl or jar and serve warm, at room temperature, or chilled.