Cut the roma tomatoes in half and scoop out the seeds.
    Cut the jalapenos in half. (Remove the seeds if you’d like a milder salsa)
    Lightly drizzle olive oil over the top of the tomatoes and jalapeno and season with salt and pepper.
    On a preheated grill or stove top griller, place the tomatoes and jalapenos face down.
    Cook on medium heat for 1-2 minutes and then flip over. Cook for another minute.
    Remove from heat and place in a blender or food processor with roughly chopped onion, garlic, cilantro and lime juice and another ½ teaspoon of salt.
    Pulse until your desired thickness of salsa. Check for taste and adjust ingredients as necessary.
    Cooks Note: I always start with one half of the jalapeno and add more if necessary. I ended up adding the other half, another small handful of cilantro and ½ teaspoon of salt. If you like a sweeter salsa, add a teaspoon of honey or sugar.