1/2 clove garlic
2/3 onion
2 tbsp. wine vinegar
1/4 tsp. sugar
Freshly ground black pepper
1 1/2 jalapeno peppers
1/3 c. cilantro leaves or curly parsley
2 c. canned plum tomatoes (or fresh)
3/4 tsp. salt

Peel the garlic, cut the pepper in half lengthwise and remove seeds. Peel the onion and cut into 1" pieces.

Using the metal blade of a food processor, pulse-chop the cilantro, pepper, onion and garlic 10 times. Drain the tomatoes if using canned and add to the bowl with the remaining ingredients. Pulse chop 4 to 6 times. Serve at room temperature with Tex-Mex food. May be made a day ahead. This may be made without a food processor by finely chopping the garlic, pepper, onion, cilantro and tomatoes and then combining with remaining ingredients.