Pico De Gallo - USDA Recipe for CACFP

Pico De Gallo - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Our Pico de Gallo recipe features fresh tomatoes, red onions, garlic, cilantro, green onions, jalapeno peppers and Mexican spices.

 

*Fresh tomatoes, chopped
2 lb 8 oz
1 qt 1 1/3 cups
5 lb
2 qt 2 2/3 cups

1. Combine all ingredients together in a large bowl. Stir well. Refrigerate until ready for service.

*Fresh red onions, diced 1/4"
12 oz
2 1/3 cups
1 lb 8 oz
1 qt 2/3 cups
*Fresh jalapeno peppers, seeded, diced 1/4"
3 oz
1/2 cup
6 oz
1 cup
Fresh cilantro, finely chopped
1 oz
1 3/4 cups
2 oz
3 1/2 cups
*Fresh green onions, finely chopped
2 oz
1/3 cup
4 oz
2/3 cup
Salt
1/3 tsp
2/3 tsp
Ground black pepper
1/3 tsp
2/3 tsp
Garlic powder
1 Tbsp
2 Tbsp

2. Critical Control Point: Cool to 40 °F or lower within 4 hours.

3. Critical Control Point: Hold at 40 °F or below.

4. Serve in small 2 oz souffle cups.

5. Portion with No. 16 scoop (1/4 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1/4 cup (No. 16 scoop) provides 1/8 cup red/orange vegetable and 1/8 cup other vegetable.

CACFP Crediting Information: 1/4 cup (No. 16 scoop) provides 1/4 vegetable serving.

 

English
Find tips and resources for safe food handling and proper cooking temperature guidance.