Pico De Gallo - USDA Recipe for Schools

Pico De Gallo - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

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

 

*Fresh tomatoes, chopped
5 lb
2 qt 2 2/3 cups
10 lb
1 gal 1 qt 1 1/3 cups

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

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

2. Critical Control Point: Cool to 41 °F or lower within 4 hours.

3. Critical Control Point: Hold at 41 °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 cup vegetable serving. 

 

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