Pico de Gallo #2

Ingredients

• 6 roma (plum) tomatoes, diced
• 1/2 red onion, minced
• 3 tablespoons chopped fresh cilantro
• 1/2 jalapeno pepper, seeded and minced
• 1/2 lime, juiced
• 1 clove garlic, minced
• 1 pinch garlic powder
• 1 pinch ground cumin
• salt and ground black pepper to taste

Directions

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.