How To make Pico De Gallo No.3

2 lg Tomatoes, diced
2 lg Onions, chopped finely
3 md Tomatillos, chopped
2 ea Serrano peppers finely
-chopped 1 ea Tb oil
1/2 ts White vinegar
1 ts Salt
1/2 ts Pepper
1/3 c Cilantro leaves, finely
-chopped Mix all ingredients together. Can be served right away ro chilled for several hours. It is best the same day because of the fresh tomatoes, but keeps well for several days. Yields 2 cups. Serve as a relish or better yet, as a condiment on fajitas.