3 med. ripe tomatoes, about 1 lb., peeled, cored, seeded, chopped
1 minced clove garlic
1/2 sm. red onion, chopped
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/ tsp. hot red pepper sauce

In medium size bowl, mix tomatoes, onion, garlic and jalapeno pepper. Stir in vinegar, lime juice, olive oil and red pepper sauce. Cover and chill in refrigerator for at least 2 hours before serving. Store tightly covered in refrigerator for up to one week. Makes about 2 cups.