USDA Recipe for Schools | Pico de Gallo
A fresh, flexible, and budget-friendly pico de gallo recipe makes the perfect addition to your USDA summer meals or school lunches.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Colander
- Can opener
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Airtight container
Ingredients
- 12 ¼ cups canned diced tomatoes (1 no. 10 can), drained
- 13.2 lbs fresh tomatoes, cut into ½” pieces
- 2 large red onions, cut into ½” pieces
- 2 medium red or green bell peppers, cut into ½” pieces
- ¼ cup fresh garlic, minced
- 1 ½ cups chopped fresh cilantro (about 2 bunches)
- ¼ cup fresh lime juice
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 Tbsp dried oregano
- 1/3 cup vegetable oil
- 2 Tbsp kosher salt
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