Recipe: Salsa, Pico de Gallo Batch

Business OpsMarch 29, 2019

Recipe: Salsa, Pico de Gallo Batch (HAC)

Yield: 56 ounces

Ingredients: Qty/UOM:
Tomato, diced 32 oz.
Onion, Yellow, diced 16 ounces
Peppers, Jalapeno, diced 2 oz.
Juice, Lime, Fresh (juice from about 4 whole limes) 4 Fl. ounces
Cilantro Fresh, chopped 3.75 oz. (3/4 cup)
Garlic, fresh, minced 1/2 oz. (1 TBSP)
Salt, Kosher 1/2 oz. (1 TBSP)
Pepper Black, ground .16 oz. (1 tsp)

Instructions:

  1. Combine the mixture in a suitable container and mix with fresh diced tomatoes. Add seasoning and Lime juice.
  2. Using a rubber spatula, blend well to ensure complete distribution. Keep refrigerated until ready to use.

Nutritionals (Per Portion (1 oz.) :

Calories 17.85
Protein (gm) .22
Calories from Fat 1.98
Total Fat (gm) 0.01
Saturated Fat (gm) 0.0
Trans Fat (gm) 0.0
Cholesterol (mg) 0.0
Sodium (mg) 131.82
Carbohydrate (gm) 3.76
Dietary Fiber (gm) 0.44
Sugars (gm) 0.71

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