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Pico De Gallo (Restaurant Style)


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1 quart tomatoes, diced and drained

1/2 quart red onion, diced

2 ounces jalapenos, diced

1/2 cup fresh cilantro, finely chopped

4 teaspoons salt

2 teaspoons garlic powder

2 teaspoons black pepper

1/4 cup salad or vegetable oil

1/4 cup white distilled vinegar

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