Preheat your air fryer to 400°F (200°C) according to the manufacturer's instructions.

Cut the tomatoes in half and remove the seeds. Cut the jalapeno peppers in half lengthwise and remove the seeds and white membranes if you prefer less heat.

Peel the onion and cut it into thick slices.

Place the tomatoes, jalapeno peppers, and onion slices in the air fryer basket. Drizzle them with olive oil.

Air fry the vegetables at 400°F (200°C) for about 15-20 minutes or until they are slightly charred and softened, shaking the basket or tossing them halfway through the cooking time for even browning.

Remove the basket from the air fryer and let the vegetables cool slightly.

Once the roasted vegetables are cool enough to handle, transfer them to a food processor or blender.

Add the garlic cloves, lime juice, black pepper, cumin, paprika, and cayenne pepper (if using) to the food processor or blender.

Pulse the mixture until you achieve your desired consistency. If you prefer a chunkier salsa, pulse it a few times. For a smoother texture, blend it a bit longer.

Taste the salsa and adjust the seasoning if needed. You can add more lime juice or spices according to your preference.

Transfer the salsa to a serving bowl and garnish with freshly chopped cilantro leaves.

Allow the flavors to meld by refrigerating the salsa for at least 30 minutes before serving.