Fresh Salsa

Name: Fresh Salsa
Ingredients: 13 medium Tomatoes (red, ripe, raw); 17 medium Tomatillos (raw); 2 medium Onions (red, raw); 12 ½ medium Peppers (jalapeno, raw); 2 cups + 1 Tbsp Cilantro (minced); 1 1/3 Tbsp Salt (table); 6 Tbsp Lime juice (raw)

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Recipe HACCP Process:

#1 No Cook

Serving Size:

1/4 cup

Yield: 50 servings

Source:

JSI Back to Basics: Latin American Cuisine Recipe (adapted from: What’s Cooking? USDA Mixing Bowl)

Ingredients

13 medium Tomatoes, red, ripe, raw
17 medium Tomatillos, raw
2 medium Onions, red, raw
12 ½ medium Peppers, jalapeno, raw
2 cups + 1 Tbsp Cilantro, minced
1 1/3 Tbsp Salt, table
6 Tbsp Lime juice, raw

Instructions:

Wash then finely dice tomatoes, tomatillos, onions, and jalapeno pepper.
Add diced vegetables, cilantro, salt, and lime juice to a bowl and mix well.
Hold for cold service at 41°F or lower.
Salsa can be stored in an airtight container for up to three days

Nutritional Analysis:

Calories: 13.67kcalCarbohydrates: 3.07gProtein: 0.49gFat: 0.2gSaturated Fat: 0.03gTrans Fat: 0gCholesterol: 0mgSodium: 195.86mgFiber: 0.79gSugar: 1.51g

Meal Component Information:

Vegetable – 0.25 cup

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and nutritionals may change if substituted.