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Pico de Gallo
25 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
¼ cup provides:
- ¼ cup vegetable.
Ingredients
Pico de Gallo
| 1 qt 1⅓ cup Tomatoes, fresh, chopped |
| 2⅓ cups Red onions, fresh, diced ¼ |
| ½ cup Jalapeno peppers, fresh, seeded, diced ¼ |
| 1¾ cups Cilantro, fresh, finely chopped |
| ⅓ cup Green onions, fresh, finely chopped |
| ⅓ tsp Salt |
| ⅓ tsp Black pepper, ground |
| 1 Tbsp Garlic powder |
Pico de Gallo Directions
- Combine all ingredients together in a large bowl. Stir well. Refrigerate until ready for service.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Critical Control Point: Hold at 40 °F or below.
- Serve in small 2 oz soufflé cups.
- Portion with No. 16 scoop (¼ cup).
Notes
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
