Heat a skillet over medium-high heat. Place the tomatoes, onion, garlic, and Carolina Reaper peppers directly on the skillet. Roast for about 10–12 minutes, turning occasionally with tongs.

The vegetables should develop charred spots. This adds a smoky depth of flavor to the salsa.

Once roasted, remove the tomatoes from the skillet. Let them cool slightly, then peel off the skin. Removing the skin creates a smoother texture.

Carefully remove the stems. Slice the Carolina Reaper peppers open and remove the veins and seeds if you want slightly less heat. For maximum heat, leave some seeds inside.

Add roasted tomatoes, onion, garlic, peppers, tomato paste, oregano, salt, cumin, and apple cider vinegar into a food processor or blender.

Blend until smooth or slightly chunky, depending on your preference.

Pour the salsa into a mason jar or airtight container. Refrigerate for at least one hour before serving to allow the flavors to develop fully.