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Employees must wash hands and put gloves on prior to working on any prep items.
Quick Recipe
1 case (25lbs) Diced Tomato
6 cups Diced Red Onion
1 & 1/2 cups Chopped Cilantro
5 tbsp Kosher Salt
Full case of Tomatoes
Start with a full case of Tomatoes.
DO NOT make partial cases.
Tomatoes that are to be used are Roma Tomatoes.
Rinse the Tomatoes
Place the Tomatoes into a large colander and rinse them with cold water in a clean prep sink. Allow the tomatoes to drain for 3 to 5 minutes.
Dice the Tomatoes
Using the Dynacube, dice the Tomatoes into a full size pan.
When loading the Tomatoes into the Dynacube, be careful not to put too much downward pressure, or it could cause the Tomatoes to be crushed and will cause a smaller yield. It may even cause the Dynacube to jam or break an internal gear.
Drain the Diced Tomatoes
Once the Tomatoes are diced, pour them back into the large colander while in the prep sink to drain for 5 minutes.
Make sure the colander is over the sink prior to pouring the Tomatoes into it.
Failure to drain properly will cause too much liquid in the final product.
Diced Red Onion
Return the Diced Tomatoes to the full pan and add 6 cups of Diced Red Onion.
The Diced Red Onions should be prepped the same day the Pico de Gallo is being prepped, or it will shorten the shelf life of the final product to match the use by date of the onions.
Chopped Cilantro
Add 1 & 1/2 cup of Chopped Cilantro.
The Chopped Cilantro should be prepped the same day as the Pico de Gallo is being prepped, or it will shorten the shelf life of the final product.
Kosher Salt
Add 5 Tbsp of Kosher Salt.
Thoroughly Mix
Thoroughly mix all ingredients in the full pan using either a gloved hand or a spoon.
Pan Up
Using a gloved hand or a spoon, place the finished Pico de Gallo into the desired pan for front line use.
Front line pans should be either four 1/3 pans or two 1/2 pans.
Label & Date
Place a prep label on the side of the pan and cover with plastic wrap and/or a plastic lid.
Store in the walk-in cooler, or under the front line.
When storing, remember to practice FIFO.
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