Preheat your grill to medium-high heat.
Place the tomatoes, onion, jalapeño, and garlic in a single layer on a baking sheet.
2 lbs. Roma tomatoes, 1 jalapeño pepper, 1 large white onion, 3 garlic cloves
Grill the vegetables until blackened on all sides, 10 to 15 minutes per side.
Transfer the cooked vegetables to a food processor and pulse until coarsely pureed.
Transfer the salsa to a bowl. Add the cumin, lime juice, oregano, and cilantro, and season with salt and pepper to taste. Give everything a good stir.
½ bunch cilantro, 1 tbsp. fresh lime juice, ¼ tsp. cumin, ½ tsp. oregano, Sea salt and freshly ground black pepper
Refrigerate or serve warm right away.