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4 from 5 votes

Pico de Gallo USDA Recipe for Schools

Our Pico de Gallo recipe features fresh tomatoes, red onions, garlic, cilantro, green onions, jalapeno peppers, and Mexican spices.
NSLP/SBP CREDITING INFORMATION
¼ cup provides ⅛ cup red/orange vegetable and ⅛ cup other vegetable.
Course: vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Sauce/Gravy/Salsa, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer
50 Servings
Calories: 16

Ingredients

50 Servings

    Weight

    • 5 lb *Tomatoes, fresh, chopped
    • 1 lb 8 oz *Red onions, fresh, diced ¼"
    • 6 oz *Jalapeno peppers, fresh, seeded, diced ¼
    • 2 oz Cilantro, fresh, finely chopped
    • 4 oz *Green onions, fresh, finely chopped
    • - - Salt
    • - - Black pepper, ground
    • - - Garlic powder

    Measure

    • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
    • 1 qt ⅔ cups *Red onions, fresh, diced ¼"
    • 1 cup *Jalapeno peppers, fresh, seeded, diced ¼
    • 3½ cups Cilantro, fresh, finely chopped
    • ⅔ cup *Green onions, fresh, finely chopped
    • ⅔ tsp Salt
    • ⅔ tsp Black pepper, ground
    • 2 Tbsp Garlic powder

    100 Servings

      Weight

      • 10 lb *Tomatoes, fresh, chopped
      • 3 lb *Red onions, fresh, diced ¼"
      • 12 oz *Jalapeno peppers, fresh, seeded, diced ¼"
      • 4 oz Cilantro, fresh, finely chopped
      • 8 oz *Green onions, fresh, finely chopped
      • - - Salt
      • - - Black pepper, ground
      • - - Garlic powder

      Measure

      • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
      • 2 qt 1⅓ cups *Red onions, fresh, diced ¼"
      • 2 cups *Jalapeno peppers, fresh, seeded, diced ¼"
      • 1 qt 3 cups Cilantro, fresh, finely chopped
      • 1⅓ cups *Green onions, fresh, finely chopped
      • 1⅓ tsp Salt
      • 1⅓ tsp Black pepper, ground
      • ¼ cup Garlic powder

      -

      50 Servings

        Weight

        • 5 lb *Tomatoes, fresh, chopped
        • 1 lb 8 oz *Red onions, fresh, diced ¼"
        • 6 oz *Jalapeno peppers, fresh, seeded, diced ¼
        • 2 oz Cilantro, fresh, finely chopped
        • 4 oz *Green onions, fresh, finely chopped
        • - - Salt
        • - - Black pepper, ground
        • - - Garlic powder

        Measure

        • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
        • 1 qt ⅔ cups *Red onions, fresh, diced ¼"
        • 1 cup *Jalapeno peppers, fresh, seeded, diced ¼
        • 3½ cups Cilantro, fresh, finely chopped
        • ⅔ cup *Green onions, fresh, finely chopped
        • ⅔ tsp Salt
        • ⅔ tsp Black pepper, ground
        • 2 Tbsp Garlic powder

        100 Servings

          Weight

          • 10 lb *Tomatoes, fresh, chopped
          • 3 lb *Red onions, fresh, diced ¼"
          • 12 oz *Jalapeno peppers, fresh, seeded, diced ¼"
          • 4 oz Cilantro, fresh, finely chopped
          • 8 oz *Green onions, fresh, finely chopped
          • - - Salt
          • - - Black pepper, ground
          • - - Garlic powder

          Measure

          • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
          • 2 qt 1⅓ cups *Red onions, fresh, diced ¼"
          • 2 cups *Jalapeno peppers, fresh, seeded, diced ¼"
          • 1 qt 3 cups Cilantro, fresh, finely chopped
          • 1⅓ cups *Green onions, fresh, finely chopped
          • 1⅓ tsp Salt
          • 1⅓ tsp Black pepper, ground
          • ¼ cup Garlic powder

          Instructions

          • Combine all ingredients together in a large bowl. Stir well. Refrigerate until ready for service.
          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
          • Critical Control Point: Hold at 41 °F or below.
          • Serve in small 2 oz soufflé cups.
          • Portion with No. 16 scoop (¼ cup).

          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.

          Nutrition

          Serving: 0¼ cup (No. 16 scoop) | Calories: 16 | Total Carbohydrate: 4g | Protein: 1g | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 35mg | Potassium: 128mg | Dietary Fiber: 1g | Total Sugars: 2g | Vitamin D: 0IU | Calcium: 11mg | Iron: 0mg