Preheat broiler. Slice the jalapenos in half lengthwise, removing the stems, ribs, and as many of the seeds as you would like (the more seeds you leave, the hotter the salsa will be).

Place jalapenos, skin side up, on a lightly grease baking sheet. Spray or brush jalapenos with a thin layer of oil.

Place under the broiler and roast until the skins begin to blacken, 3-5 minutes. Cool.

Meanwhile, in a large bowl, combine diced tomatoes, onion, cilantro, salt, pepper, garlic, lime juice and cumin seeds.

Chop cooled jalapenos and add to the tomato mixture. Transfer salsa to an airtight container and refrigerate until serving.