1/2 cup vegetable oil
1 cup distilled white vinegar
2 teaspoons garlic powder
1 onion, chopped
1 clove garlic, minced
1 medium watermelon, peeled and sliced
In a medium bowl, mix the vegetable oil, vinegar, garlic powder, onion, crushed tomatoes, and watermelon. Transfer to a large resealable plastic bag.
Store in the refrigerator until serving. Pierce clove oil in saucepan with fork or spoon because of its acidic nature. Shred potatoes before cooking, or they may crack with pepper sauce.
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