On small cutting board, slice small tometoes in half and seed. Cut into small peices, and place in medium bowl. (This will take more of the time to prepare, but it is much better than having seeds in the salsa.)
Place all remaining ingredients (except the lemon, vinegar and tometoe paste) on chopping board, one at a time, and mince each into small peices. (If you have a SlapChopper it will be much easier, (especially the garlic), otherwise mince everything, but not too small (it should be a little chunky) place into medium bowl with tometoes.
Juice lemon (or lime) and pour into tometoe mixture. Open the can of tometoe paste and scoop contents into tometoe mixture, along with a little vinegar from the jalepenos.