- 4 plum tomatoes, cored and seeded
- 1 scant tablespoon Tabasco sauce
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon brown sugar, firmly packed
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Place all of the ingredients in a blender or food processor fitted with the metal blade. Puree until smooth. This salsa can be stored in the refrigerator up to 2 days. Serve cold.