Chef Scott'S Pico De Gallo - cooking recipe

Ingredients

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

Preparation

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.