3 fresh tomatoes (2 large). Preferably some sort of heirloom variety for better taste.
1/4 cup chopped fresh cilantro
1 med red onion, diced
1/2 can (3oz) tomato paste
2-3 jalapeno peppers, chopped finely
1 minced garlic section
2-3 green onions, finely chopped
1 ear corn - roasted on grill (optional)
Place tomatoes in blender and blend until they are a chunky consistency. Add chopped onion and chopped green peppers. blend 20-30 seconds. Heat prickled lime in microwave 10-20 seconds. Cut lime and squeeze juice into salsa mixture; discard lime rind and meat. Add garlic, cilantro, tomato paste and jalapenos. Heat corn on grill about 20 minutes, turning frequently. Cut corn kernels from cob and stir into salsa mixture. Salsa is best after sitting for several hours in refrigerator. Let warm to room temperature when serving.