Pico-de-Gayo (Marilynn Weeber)

2 medium onions, chopped
6 roma tomatoes, chopped
2 serrano peppers, chopped
1 jalapeno pepper, chopped
2 large cloves garlic, chopped
1/3 cup chopped cilantro, or to taste
3 Tbs. olive oil
Juice of 1 ½ limes

Mix well, cover and refrigerate overnight, stirring several times. Pour off excess liquid.