- 3 medium-size ripe tomatoes (about 1 lb.), peeled, cored, seeded and chopped OR
- 6-7 Roma tomatoes
- Tbsp. red onion chopped
- ½ clove garlic, minced
- 1-1/2 fresh or canned jalapeno pepper, cored, seeded and chopped fine
- ½ tbsp. red wine vinegar
- 2 tsp. lime juice
- 1 tsp. olive oil
- Dash of salt
In a medium-size bowl, mix the tomatoes, onion, garlic and jalapeno pepper.
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.