Pico de Gallo

6 roma (plum) tomatoes, diced

½ red onion, minced

3 tablespoons chopped fresh cilantro

½ jalapeno pepper, seeded and minced

½ lime, juiced

1 clove garlic, minced

1 pinch garlic powder

1 pinch ground cumin, or to taste

salt and ground black pepper to taste

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.