Go Back Email Link
Print Recipe Add to Collection
3.28 from 11 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/Vegan
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer
Multicultural Region: Mexico, Central and South America
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