1 garlic clove
1 fresh jalapeno chile (or other variety, depending on heat you like), stemmed, seeded, and halved
6 fresh plum tomatoes
2 large green onions
1/3 cup roughly chopped cilantro
1 tablespoon fresh lime juice
Finely dice 4 of the tomatoes, and one of the jalapeno halves. Finely slice one of the green onions. Combine the tomatoes, jalapeno, onion, cilantro, and lime juice in a bowl.
Quarter the remaining two tomatoes. With the motor running, drop the garlic and remaining jalapeno half into a food processor. Turn off the motor. Add the tomato quarters and the salt. Pulse until mixture reaches a coarse puree.
Add the tomato puree to the chopped tomato mixture. Stir to combine.
--Adapted from Rick Bayless' cookbook, Everyday Mexican