Salsa - cooking recipe

Ingredients

3 medium-size ripe tomatoes (about 1 lb.), peeled, cored, seeded and chopped
1/2 small red onion, chopped
1 clove garlic, minced
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
1/4 tsp. hot red pepper sauce

Preparation

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 2 cups.
Preparation:
5 minutes, plus.