Sunday, July 21, 2013

Pico de Gallo

6 roma (plus) tomatoes, diced
1/2 red onion, minced
3 Tbsp. (+) 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
sea salt and ground pepper to taste

Stir all ingredients in a bowl and refrigerate at least 3 hrs before serving.

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