In a large bowl combine tomato, cucumber, red onion, sweet pepper, cilantro, red wine vinegar, oil, salt, sugar, serrano peppers, and garlic. Cover and chill for at least 1 hour. Divide tomato mixture among 4 half-pint glass jars. Seal; attach serving suggestions for Gazpacho Salsa to each jar. Store in the refrigerator for up to 2 days. Makes 4 jars (about 1 cup salsa in each jar).

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Serve as a dip for tortilla or corn chips, serve wih tacos or burritos, or use as a condiment for broiled fish or pork.

Measure the neck of the container. Cut several strands of green raffia 16 inches longer than measurement. Tie the raffia around the neck of the glass container. Tie the raffia ends into a bow, tucking a fresh hot pepper into bow. Trim ends, if desired. For the tag, use pinking shears to cut a small square from the red paper and a slightly smaller square from the green paper. Center and glue the green square on top of the red one. Let glue dry. Punch a hole in one corner and thread through a strand or two of raffia.

Use jute to tie around the neck of the container. For added color, thread wood beads on the jute ends and knot to secure.

Tape measureGlass container with glass lidScissorsGreen raffiaFresh hot chile pepper (see note, above)Pinking shearsDecorative papers in red and greenThick white crafts gluePaper punch