Chef Scott's Pico de Gallo Recipe

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