Heat olive oil in a large skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until translucent, about 3 minutes.

Add garlic and jalapeño; cook for 1 minute until fragrant, stirring constantly to avoid burning.

Add chopped tomatoes, salt, cumin, and smoked paprika (if using). Stir to combine. Bring to a gentle simmer, then reduce heat to medium-low.

Cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened slightly. The liquid should reduce by about one-third.

Remove from heat. Stir in tomato paste until fully incorporated. This is my key step: tomato paste adds concentrated tomato flavor and helps the salsa maintain a thick, not watery, texture after freezing.

Let the mixture cool to room temperature, about 20-30 minutes. Stir in lime juice and cilantro.

Transfer to a fine-mesh strainer set over a bowl. Let drain for 5 minutes, gently pressing with a spatula to remove excess liquid. Discard the liquid or save it for another use (like a bloody mary).

Pack the drained salsa into freezer-safe containers, leaving 1/2-inch headspace. Seal and label with the date. Freeze for up to 3 months.

To thaw, place the container in the refrigerator overnight. Stir well before serving. The texture will be slightly softer than fresh, but the flavor remains bright and bold.