3 med.-size ripe tomatoes (about 1 lb.), peeled, cored, seeded and chopped
1/2 sm. red onion, chopped
1 clove garlic, minced
1/2 fresh or canned jalapeno pepper, cored, seeded, and chopped fine
1 tbsp. red wine vinegar
2 tsp. lime juice
2 tsp. olive oil
1/4 tsp. hot red pepper sauce

1. In a medium-size bowl, mix the tomatoes, onion, garlic and jalapeno pepper.

2. Stir in the vinegar, lime juice, olive oil and red pepper sauce. Cover and chill in the refrigerator at least 2 hours before serving. Store tightly covered in the refrigerator for up to 1 week. Makes about 2 cups.

Preparation: 5 minutes, plus 2 hours refrigeration.