½ chopped sweet onion
½ green bell pepper, coarsely chopped
¼ cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 tsp. olive oil
2 tsp. red wine vinegar
½ fresh lime juice
1/8 tsp. salt
Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times, until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
Pour mixture over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.