Pico de Gallo


  • 6roma (plum) tomatoes, diced
  • ½red onion, minced
  • 3 tablespoons chopped fresh cilantro
  • ½jalapeno pepper, seeded and minced
  • ½lime, juiced
  • 1 clove garlic, minced
  • 1 pinch garlic powder
  • 1 pinch ground cumin, or to taste
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.


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