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Pico De Gallo (Restaurant Style)

Kraft Memeber Recipe
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Makes: 1 1/2 quarts Total Time: 1 hr
Category: Appetizers Sub Category: Cold Dips

what you need
  • 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
make it
Slice and dice tomatoes, place in strainer to drain.

Slice and dice red onions and jalapenos and place in bowl. Finely chop up fresh cilantro and add to onions and jalapenos. Add the salt, garlic powder, black pepper, salad/vegetable oil and vinegar.

Mix well, add drained tomatoes and mix well again.
Keep refrigerated when not in use; keeps fresh 2-3 days.

Great with tortilla chips alone or mix with melted Velveeta cheese for a nacho dip.

Also can be a topping for chicken, steak, pasta or Mexican dishes.
Average Rating  (2)
Rated  by bayviewcook on 7/1/2010 This was the most flavorful tasty easy recipe i have mad i wouldn't change a thing.yummy!!!
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