Chef Scott's Pico de Gallo

By cprzybyl

Ingredients

• Yield 3 quarts
• 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 t

Details

Servings 28
Adapted from allrecipes.com

Preparation

Step 1

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.