Chef Scott's Pico de Gallo

Ingredients

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

Equipment

• mixing bowl

Directions

1. Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl.
2. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.