Add 2 tablespoon of olive oil to a cast iron skillet. Add the tomatoes, onion, garlic and jalapenos. Sprinkle vegetables with 2 tablespoon of olive oil. Season the vegetables with salt and pepper.

Roast in a wood fired oven until the vegetables are soft and slightly charred. Alternatively, roast the vegetables under a broiler (about 6” from the broiler).

Transfer the roasted vegetables to a blender. Add the cilantro and lime juice and blend. Adjust lime, salt and pepper to taste. Thin with a little water if the salsa is too thick.

Eat fresh or refrigerate in an airtight container. It’s actually better the second day after the flavors have blended. Salsa will keep in the refrigerator about 7 days, if it lasts that long.