Charlene's Recipe

salsa

Category: For good health

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

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.