Fruit Salsa - USDA Recipe for Schools

Fruit Salsa - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 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
8 lb 8 oz
1 gal 1 qt (2 No. 10 cans)
17 lb
2 gal 2 qt (4 No. 10 cans)

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

*Fresh jalapeno peppers, diced ¼”
10 oz
8 1/2 each
1 lb 4 oz
17 each
*Fresh red bell peppers, diced ¼”
2 lb 8 oz
1 qt 3 1/2 cups
5 lb
3 qt 3 cups
Red wine vinegar
1 cup
2 cups

2. Pour into serving pans (10 3/8" x 12 3/4" x 4"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

3. Cover and refrigerate at 40 °F.

4. Critical Control Point: Cool to 41 °F or lower within 4 hours.

5. Critical Control Point: Hold at 41 °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 ingredients 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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