Use this salsa to top our Grilled Rib-Eye Steaks.
Heat a dry large cast-iron skillet over high heat. Cook half the tomatoes and half the jalapenos, turning often. Transfer tomatoes to a large bowl as skins split; transfer jalapenos to a plate as skins char.
When jalapenos are cool enough to handle, rub off of skins with paper towels. Discard ribs and seeds. Finely chop flesh; add to tomatoes in bowl. Repeat with remaining tomatoes and jalapenos.
Stir cumin and lime juice into tomato mixture. Season with salt and pepper; toss. If not serving immediately, refrigerate in an airtight container up to 1 day.