Categories: Sauces, Mexican, Salsa 
      Yield: 4 servings 
  
      1 ea Onion, finely chopped               1 cn 28 oz, Tomatoes, chopped 
      1 ea Large garlic clove              1 1/2 tb Balsamic vinegar 
      1 ea Green or Red Pepper               1/4 c  Chopped fresh coriander 
      2 ea Jalapenos cored, minced         
  
  In a one-quart casserole, combine onion, garlic, peppers and olive oil. 
  Microwave covered at High (100%) for 3 minutes or until vegetables are 
  softened. Stir in tomatoes, vinegar (balsamic or red wine, add according 
  to taste) and coriander, season sauce with salt and sugar. Refrigerate 
  until ready to use. Makes 2 cups of sauce. 
  From The Gazette 91/01/16.