1 small jalapeño pepper, including seeds, coarsely chopped

2 medium garlic cloves, halved

1/4 cup (packed) fresh cilantro leaves

4 large plum tomatoes (about 1 pound), cored, seeded, and quartered

1 medium carrot, cut in chunks

1 medium red bell pepper, cut in large chunks

1/2 cup fresh, thawed frozen, or canned (rinsed) corn kernels

4 scallions, thinly sliced

2 tablespoons white wine vinegar

1 tablespoon fresh lime juice

1 tablespoon olive oil

Salt, to taste

1. In a food processor, process the jalapeño, garlic, and fresh cilantro until finely chopped.

2. Add the tomatoes, carrot, and bell pepper and pulse about 15 times, scraping down the side of the processor bowl once, until the vegetables are coarsely chopped.

3. Transfer the mixture to a large bowl.

4. Stir in the corn, scallions, vinegar, lime juice, and oil until combined.

5. Season with salt to taste.