Chef Scott's Pico de Gallo

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Chef Scott's Pico de Gallo

7 tomatoes, cut into 1/4-inch dice

1 large red onion, cut into 1/4-inch dice

2 cups chopped fresh cilantro

2 jalapeno peppers, seeded and minced

2 tablespoons salt

1 tablespoon ground black pepper

1 tablespoon minced garlic

2 tablespoons lime juice

1/2 cup distilled white vinegar

1/2 cup vegetable oil

Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black

pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar

and

vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour

before serving.