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Salsa Pico de Gallo by


6-plum tomatoes seeded and diced
1/2 red onion diced
1/2white onion diced
4 Tbs chopped fresh cilantro
3 large or 4 small jalapeņos peppers diced use seeds from 1/2 jalapeņo pepper (removed seeds for milder)
1/2 juiced lime
4 cloves garlic minced
1 pinch of garlic powder
1 pinch of ground cumin
Salt and pepper to taste.


Mix all ingredients together and refrigerate for 3 hours.
Can keep for 1 week.

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