Fresh from the Farm: The recipe name: Fresh Tomato Salsa



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Source: Fresh from the Farm: The

RECIPE NAME: Fresh Tomato Salsa Massachusetts Farm to School Cookbook



Grade Group: K-12

HACCP Process:

 #1 No Cook

#2 Cook & Serve Same Day

#3 Includes cooling step



Number of Portions: 62

Portion Size: 1/8 cup

Serving Utensil: 2 Tbsp school (No. 30)

Servings Per Pan:

Ingredients:

Weight

Measure

Procedure:

Peppers, jalapeño, fresh

Tomatoes, cored

Cilantro, fresh, coarsely chopped

Onion, peeled and quartered

Garlic, fresh cloves, chopped

Salt

Vinegar, white



1 oz


2 lbs 12 oz

1/3 cup


2/3 cup

1 ¼ tsp


¼ tsp

2 ¼ tsp





  1. Cut off stems of jalapenos, slice in half, lengthwise. Remove seeds with a small spoon or by hand. Note: Use gloves when preparing jalapenos.

  2. Add to a buffalo chopper or food processor, the jalapenos, tomatoes, cilantro, onion, and garlic. Chop in buffalo chopper or pulse in food processor JUST until coarsely chopped.

  3. Stir in salt. Before serving, stir in the vinegar.


CCP: Hold for cold service at 41ºF or lower.

Total Yield

Number of Pans:

Equipment (if not specified in procedures above):

Weight:

Measure (volume):

Pan Size:




Meal Component Contribution Based on Portion Size

Nutrient Analysis Based on Portion Size

Meat/Meat Alternate




Calories: 6

Vegetable Subgroups

D/G

B/P

R/O

S

O

Saturated Fat (g): 0.14













1/8 cup

Sodium (mg): 14

Fruits







Grains







D/G= Dark Green B/P= Beans/Peas (Legumes) R/0=Red/Orange S=Starchy O=Other
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