Fruit Salsa - USDA Recipe for CACFP

Fruit Salsa - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Our Fruit Salsa recipe provides sweetness with a kick from its combination of fresh jalapenos, pineapples, red bell peppers and diced peaches.

 

Canned diced peaches, light syrup, drained OR canned pineapple tidbits, light syrup, drained
4 lbs 4 oz
2 qt 2 cups (1 No. 10 can)
8 lbs 8 oz
1 gal 1 qt (2 No. 10 cans)

1. Place peaches, peppers, and red wine vinegar in a large bowl. Stir well.

*Fresh jalapeno peppers, diced 1/4"
5 oz
4 1/4 each
10 oz
8 1/2 each
*Fresh red bell peppers, diced 1/4"
1 lb 4 oz
3 3/4 cups
2 lb 8 oz
1 qt 3 1/2 cups
Red wine vinegar
1/2 cup
1 cup

2. Pour into serving pans (10 3/8" x 12 3/4" x 4"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

3. Cover and refrigerate at 40 °F.

4. Critical Control Point: Cool to 40 °F or lower within 4 hours.

5. Critical Control Point: Hold at 40 °F or below.

6. Portion with 3 fl oz spoodle (3/8 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

Cooking Process #1: No Cook
 
Serving
NSLP/SBP Crediting Information: 3/8 cup (3 fl oz spoodle) provides 1/8 cup red/orange vegetable and 1/4 cup fruit.
 
CACFP Crediting Information: 3/8 cup (3 fl oz spoodle) provides 1/8 cup vegetable and 1/4 cup fruit.

 

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