Core four of the tomatoes. If using garden fresh tomatoes, give them a little squeeze to drain some of the juice. Place in a blender. Add the garlic, jalapenos, serrano, onion, honey, cumin, oregano, smoked paprika and lime juice to the blender.

Pulse the blender until the contents are chunky, or you reach the desired consistency. Do not run the blender too long to create a soupy consistency.

Pour the contents into a bowl. Roughly chop the remaining two tomatoes and stir in. Season to taste. Cover and chill for 30 minutes, or until ready to serve.

Note: After blending, you can also strain the contents through a colander for a less juicy consistency.