Pico de Gallo
A recipe from Georgia Department of Education School Nutrition
This fresh, house-made salsa uses prepped Roma tomatoes, red onions, and cilantro to create a vibrant topping for tacos, nachos, and burrito bowls.
Ingredients:
- 1 1/2 gal + 2 cup Diced Tomato
- 3 qt + 1/2 cup Diced Purple Onion
- 5 each Jalapenos, whole, fresh
- 3 each Garlic, cloves, fresh
- 1/2 cup Fresh Chopped Cilantro
- 2 each Limes, whole, fresh
- 1/2 cup Juice, key lime
- 1 tbsp Salt, Kosher
Steps:
- Prepare the diced tomatoes and onions following their recipes.
- Rinse the jalapenos under cool, running water. Trim stems, and cut in half lengthwise. Remove seeds and white ribs for a milder flavor. Mince finely.
- Using a food processor, mince the garlic cloves to almost a paste like texture.
- In a large mixing bowl, combine the prepped Diced Tomato, Diced Purple Onion, minced jalapeños, minced garlic, and Fresh Chopped Cilantro.
- Add the lime juice and salt. Lastly, zest the limes with a microplane and gently stir to combine.
- Transfer to 2-inch skinny pans for the service line. Cover and keep in the cooler.
- Serving size is 1-ounce (No. 30 scoop).
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Avoid over-mixing to keep the tomato dice intact.
For the best taste, make Pico de Gallo the day before service. This allows the lime juice and salt to pull the flavors together.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
HACCP Category:
Process #1 (No Cook)
Yield:
200
Portion Size:
1-ounce
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 11 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 70 | mg |
