Pico De Gallo

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Coarse Kosher Salt | 3 | tsp |
Jalapeños Green (Whole) | 8 | oz (wt) |
Lime Juice (Bottle) | 3 | tbsp |
Tomato, Fresh | 24 | oz (wt) |
Cilantro Chopped PREP | 1 | oz (wt) |
Onion Yellow, Dice PREP | 16 | oz (wt) |
- Recipe Instructions:
- TOOLS: scale, nitrile gloves, cutting board, chef knife, measuring cup, measuring spoons, mixing bowl, rubber spatula, tomato shark, weigh scale
- STORAGE: insert with lid
- HOLD TIME: 24 hours
- YIELD: 41 ounces
- QUALITY INDICATOR: fresh, colorful relish of evenly blended onions, tomatoes, jalapenos & cilantro with a spicy flavor & chunky texture.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Fill sink with cold water. Add tomatoes to rinse off dirt, drain and repeat, double wash.
- 2. Core tomatoes with tomato shark.
- 3. Cut tomatoes into slices.
- 4. Cut tomato slices into 3/8” strips then dice into ¼” pieces.
- 5. Cut the ends off the jalapenos, split & remove half the seeds & rough chop and mince to 1/8" in a food processor. Place in a large mixing bowl. include any juice in the food processor.
- 6. Next, peel onions, wash and dice 1/8" in a food processor. Put in the same bowl as your minced jalapeños.
- 7. Add diced tomatoes into the jalapeno/onion mix. Next, add roughly chopped cilantro, add lime juice to the mixing bowl and mix until thoroughly combined.
- 8. Add salt & pepper mix, toss to combine.
- 9. Transfer to an insert with a drip tray at the bottom and cover with a lid for storage.
- 10. Label, date & store in the cooler at 35F-40F/3.5C-4C until use. (CCP1)
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IMPORTANT NOTE:
- Use a drip tray at all times so that the Pico does not get watery and mushy.