Fresh Pico de Gallo

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Ingredients for 63 servings

• 7.14 kg ripe Roma tomatoes, diced
• 5 1/4 white onion, finely diced
• 10 1/2-21 jalapeños, seeded and minced
• 1.24 liters chopped cilantro
• 310 ml fresh lime juice
• 39 ml kosher salt

1. Step 1 of 4

   Rinse the diced onion in a strainer under cold water and shake dry. This takes off the harsh edge.

2. Step 2 of 4

   Combine the tomatoes, onion, jalapeño and cilantro in a bowl.

3. Step 3 of 4

   Add the lime juice and salt and toss. Let it sit 15 minutes so the juices come together, then taste and adjust the salt and lime.

4. Step 4 of 4

   Serve the same day for the freshest texture.