We’ve been inundated with tomatoes of late and so decided to make some pico de gallo. We started with this recipe, Pico de Gallo but as cilantro and jalapeno are acid-reflex triggers for my wife; we tweaked it a bit and it turned out rather nice if I do say so myself.
- 6 roma (plum) tomatoes, diced
- 1/2 red onion, minced
- 1 tablespoon chopped fresh cilantro
- 1/2 lime, juiced
- 2 cloves garlic, minced
- 1 pinch garlic powder
- 1 pinch ground cumin
- salt and ground black pepper to taste
- Stir the tomatoes, onion, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.
- Share and enjoy!