|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Tomato based chili sauce||10 Ounce (1 Bottle)|
|Tomatoes||2 Medium, peeled, seeded, and finely chopped|
|Peeled chopped cucumber||1 1⁄2 Cup (24 tbs)|
|Green pepper||1⁄2 Medium, seeded and chopped|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Olive oil/Salad oil||2 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Mexican seasoning/Chili powder||To Taste|
In a small pan, sprinkle gelatin over chili sauce; let stand for 5 minutes to soften.
Place over medium heat and stir until gelatin is dissolved.
Let cool to room temperature.
Into cooled gelatin mixture, stir tomatoes, cucumber, pepper, onion, garlic, oil, and vinegar.
Blend in Mexican seasoning to taste.
Pour into a 1-quart mold or 4 to 6 individual molds.
Cover and chill until firm (at least 3 hours).
Unmold on a serving plate and garnish with lettuce leaves.