Blend. Add the Roma tomatoes, onion, garlic, jalapeno, cilantro, and lime juice to a blender or a food processor. Pulse until the desired consistency is achieved. This is up to you. Some prefer smooth salsa. Some prefer a chunkier rendition.
Simmer. Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Add the salsa along with the cumin, smoked paprika, and sea salt. Give everything a stir and bring the mixture to a strong simmer. Reduce the heat and continue to simmer for 10 minutes
Chill in the refrigerator. This salsa is best served cold.