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:
- Combine the mixture in a suitable container and mix with fresh diced tomatoes. Add seasoning and Lime juice.
- 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 |
