Pico de Gallo

3 large tomatoes
4 fresh jalapenos
1 medium onion
1 large green pepper
2 cloves garlic, crushed
1 bunch cilantro
2 Tablespoons cider vinegar
1 lime

Finely chop tomatoes, jalapenos, onion, bell pepper, garlic and cilantro. Place in a glass bowl and mix well. Add vinegar and juice from lime. Stir well and cover. Chill one hour before serving. Yields about two cups.