6 sm. ripe tomatoes, chopped
1 to 2 jalapeno peppers, seeded and minced, or to taste
2 tbsp. finely chopped red onion
2 tbsp. finely chopped fresh cilantro or parsley
1/3 c. fresh lime juice
2 tsp. red wine vinegar
1/8 tsp. salt (optional)
Freshly ground black pepper to taste

Makes 1 to 1 1/2 cups. Serves 4-6. 1/4 cup per serving. For a smooth sauce, thoroughly process all ingredients in blender or food processor. If you prefer a chunky sauce, simply combine the ingredients. Cover and refrigerate.