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Pico de Gallo

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Ingredients for 6 servings

  • 6 Tomatoes, Diced
  • 1 Medium White Onion, Diced
  • 3 Tablespoons Minced Cilantro
  • 1 Jalapeño, Finely Minced
  • Juice of 1 ½ Limes
  • 1 7.75 Ounce Can El Pato® Tomato Sauce (Mexican Hot Style)
  • Salt to Taste


Combine all ingredients in a medium size bowl. Cover and place in the refrigerator for 4 to 6 hours.
Best served with Josefina® Tortilla Chips.

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