Chef Scott’s Pico de Gallo

Ingredients

• 7 medium tomatoes, cut into 1/4-inch dice
• 2 cups chopped fresh cilantro
• 1 large red onion, cut into 1/4-inch dice
• 2 medium jalapeno peppers, seeded and minced
• 2 tablespoons lime juice
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 1 tablespoon minced garlic
• 0.5 cup distilled white vinegar
• 0.5 cup vegetable oil

Steps

1. Combine tomatoes, cilantro, red onion, cilantro, jalapeños, lime juice, salt, pepper, and garlic in a large mixing bowl. Pour in vinegar and vegetable oil, and gently mix to combine. Cover and refrigerate for 1 hour before serving.