Homemade Pico de Gallo

Yields

• Tomato: 87%
• Onion: 88%
• Jalapeño: 98%
• Cilantro: 84%

Pre-Preparation

1. Wash produce as needed.
2. Remove the top stem/core from Roma tomatoes, then dice into small cubes.
3. Cut off ends and remove skin from onions, then finely dice into small cubes.
4. Remove stems and seeds from jalapeños, then dice into small cubes (wear gloves if sensitive to handling jalapeño peppers).
5. Finely chop the cilantro.

Preparation

1. In a non-reactive container, mix together canned diced tomatoes, Roma tomatoes, onions, jalapeños, cilantro, lime juice, cumin, and salt.
2. Hold cold until service at or below 41°F.

Serving

Serving size: 2 tbsp (1 oz)

Suggested serving utensil: spoodle

Recipe Source

Sourced via partnership with the CIA Healthy Kids Collaborative