Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Ripe tomatos, peeled |
| \N \N | Cored, seeded and chopped |
| ½ cup | Red chopped onion |
| 1 clove | Minced garlic |
| ½ \N | Fresh/canned jalapeno |
| \N \N | Pepper, cored, seeded and |
| \N \N | Fine chopped |
| 1 tablespoon | Red wine vinegar |
| 2 teaspoons | Lime juice |
| 2 teaspoons | Olive oil |
| ¼ teaspoon | Hot red pepper sauce |
In a medium bowl mix tomatos, onion, garlic and jalapeno pepper. Stir in 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.