4 ears fresh corn
8 medium-to-large vine ripened tomatoes, or 16 plum tomatoes
1 large red onion
2 fresh limes (cut horizontally)
1 fresh lemon half (cut horizontally)
1/2 head fresh garlic, cut in half horizontally
4–6 medium jalapeños, left whole, depending on your heat tolerance
4 tablespoons olive oil
2 tablespoons tomato paste
1/4 cup fresh cilantro, chopped
2 teaspoons kosher salt
1 teaspoon roasted ground cumin
1/2 teaspoon white pepper
1/2 teaspoon ground coriander
1 teaspoon dry oregano
Tortilla chips for dipping
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