Keeps for 1 week in the refrigerator in an airtight container.
Ingredients
- 3 tomatoes
- 1/2 small red onion
- 1 clove garlic
- 1/2 small Jalapeno pepper (the small, spicy peppers)
- 1 tbsp (15 mL) red wine vinegar
- 2 tsp (10 mL) lime juice
- 2 tsp (10 mL) olive oil
Steps
- Peel and coarsely chop the tomatoes.
- Chop the onion and garlic.
- Seed and finely chop the jalapeno.
- In a bowl, combine the tomatoes, onion, garlic and jalapeno.
- Add the vinegar, lime juice and olive oil. Cover and let stand at least 2 hours before serving.
