Pico de Gallo 2

2-3 lbs fresh diced tomatoes
½ lb fresh diced red onions
1 small bundle of fresh cilantro, chopped finely
½ cup diced canned jalapeños
2 tbsp salt
1 tbsp black pepper
1 tbsp dry granulated garlic
¼ cup EVO oil
¼ cup vinegar

Combine all ingredients and store in a tightly covered container. This will taste best when refrigerated for about a day and will keep for up to 5 days. Drain the Pico de Gallo as you serve.