Homemade Pico de Gallo

Yields

• Onions, raw, diced: 88%
• Tomatoes, fresh roma, diced: 87%
• Jalapeños, diced: 98%
• Cilantro, chopped: 84%

Pre-Preparation

1. Wash all produce thoroughly under running water.
2. Finely dice the onions.
3. Dice the fresh Roma tomatoes.
4. Finely chop the cilantro.
5. Dice the jalapeños.

Preparation

1. In a non-reactive container, combine canned diced tomatoes, fresh diced tomatoes, onions, lime juice, diced jalapeños, chopped cilantro, cumin, and salt.
2. Mix well to combine.
3. Hold cold until service at 41°F or less.

Serving
Serving = 2 tbsp (1 oz)

Recipe Source
In partnership with the CIA Healthy Kids Collaborative