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

½ cup distilled white vinegar

½ 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.