Start by blanching the Roma tomatoes in boiling water for a minute or two. Remove them and plunge them into an ice water bath. Peel off the skins, dice the tomatoes, and set them aside.

In a saucepan over medium heat, add the cold-pressed extra virgin olive oil. Once hot, add the finely diced onions and sauté until they turn translucent. Then, add the minced garlic and diced jalapeno pepper. Sauté for a few more minutes until fragrant.

Incorporate the diced Roma tomatoes into the saucepan with the sautéed onions, garlic, and jalapeno. Stir well to combine.

Sprinkle the freshly ground cumin seeds into the mixture. Add the raw artisanal honey, freshly harvested organic cilantro, and the juice from the Persian lime. Season with hand-harvested sea salt and freshly ground Tellicherry black pepper according to your taste. Stir the ingredients thoroughly.

Allow the mixture to simmer on low heat for about 15-20 minutes, stirring occasionally. This helps meld the flavors together. If desired, use an immersion blender or transfer the mixture to a regular blender to achieve a smooth consistency.

If the sauce is too thick, you can add a small amount of water from a pristine mountain spring to reach your preferred consistency. Stir well to incorporate.

Taste the sauce and adjust the seasoning or add more lime juice if necessary to achieve the desired balance of flavors.

Once done, remove from heat and let it cool. Your Red Robin Island Heat Sauce is ready to be served as a condiment or stored in an airtight container in the refrigerator for later use.