Dice the tomatoes, mince the red onion and jalapeño, and chop the cilantro.
Stir the tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.
Refrigerate at least 3 hours before serving.
Notes
Melissa’s Modifications: Salsa is easy to make but packs in a lot of flavor. It is low in calories and carbohydrates. Pico de gallo is higher in fiber and has lots of vitamins, minerals, and taste. It can be added to many different recipes.Pico has a similar consistency to the tomato mixture of bruschetta. I often use them interchangeably. The pico with jalapeños seems to pair a little better with chips and the bruschetta is my preferred complement to crusty bread with olive oil. But both use Roma tomatoes and similar seasonings!Nutrition Values: Per Serving: 10 calories; protein 0.4g; carbohydrates 2.2g; fat 0.1g; sodium 15.2mg.