Peel, seed, and dice the ripe tomatoes (or drain and chop canned tomatoes).

Finely chop the red onion.

Mince the clove of garlic.

Core the jalapeno pepper and finely chop it.

Combine the diced tomatoes, chopped red onion, minced garlic, and chopped jalapeno pepper in a mixing bowl.

Add the red wine vinegar, olive oil, lime juice, and hot red pepper sauce to the bowl.

Mix all ingredients thoroughly until well combined.

Cover the salsa and chill in the refrigerator for at least two hours to allow the flavors to meld.

Serve chilled with your favorite chips or as a topping for tacos, grilled chicken, or fish.

Store leftover salsa covered in the refrigerator for up to one week.