1 quart fresh diced tomatoes
1/4 quart fresh diced red onions
1 small bundle of fresh cilantro, chopped finely
1/8 quart diced canned jalapeños
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon dry granulated garlic
1/4 cup vegetable oil
1/4 cup white 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 as you serve.