Fresh Pico De Gallo - cooking recipe

Ingredients

1 cup tomatoes, 1/4 inch diced
1/2 cup red onion, 1/4 inch diced
1/8 cup fresh cilantro, leaves only, roughly chopped
1 jalapeno pepper, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon salad oil
1 teaspoon white vinegar
1/4 teaspoon granulated garlic

Preparation

After washing vegetables, dice/chop/mince and place in a steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over mix, as this will bruise the tomatoes.
Store leftover pico de gallo cold to add to your favorite dishes for up to 36 hours.