Chorizo and tomato salsa

I love chorizo.  Spicy, textured and full of flavor.  This salsa has been made twice now in the past week.  Could be the end of summer appetizer. 

2 tbsp. olive oil
1/2 lb. chorizo ( don't use fresh )
1 red onion chopped
4 stalks of celery chopped
2 tsp. paprika
2 Bay leaves
2 ears of corn (cook anyway you want and then take off the kernels)
12 Italian tomatoes seeded and chopped
2 tbsp. tomato paste
1 cup chopped fresh cilantro (can be omitted)
1 tbsp sugar

In a large frying pan heat the oil.  Then add the chorizo, onion, celery, paprika and bay leaves.  Cook over medium heat about 10 minutes.

Add in the tomatoes, corn (kernels) and tomato paste.  Bring to a high heat and cook for another 5 minutes or so, stirring occasionally until thick.  It is chunky but there is still some sauce.

Take off heat, add sugar and cilantro.  Season with salt and pepper.

Voila.  Serve with chips.  It can be served hot or luke warm.  I like it warm.