• 1/3 cup red wine or cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 large ripe tomatoes (about 2 pounds), stemmed, seeded, and diced
• 1/2 medium white onion , finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 small jalapeño chili , stemmed, seeded, and chopped

In a medium bowl, whisk vinegar, oil, water, sugar, salt, and pepper until blended. Add remaining ingredients and toss until well combined. Cover and refrigerate at least 2 hours, or up to 24 hours, before serving. Serve chilled.