Peach Salsa

Name: Peach Salsa
Ingredients: 8 ½ medium Peppers (jalapeno, raw); 8 ½ large Peppers (sweet, red, raw); 5 lbs + 12 oz Peaches (diced, packaged in 100% juice, canned); ¼ cup + ½ tsp Vinegar (red wine)

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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

8 ½ medium Peppers, jalapeno, raw
8 ½ large Peppers, sweet, red, raw
5 lbs + 12 oz Peaches, diced, packaged in 100% juice, canned
¼ cup + ½ tsp Vinegar, red wine

Instructions:

Wash and finely dice jalapeno and red bell peppers.
Drain canned peaches.
In a large bowl, combine all ingredients and mix well.
Refrigerate until served.
Hold for cold service at 41°F or lower

Nutritional Analysis:

Calories: 32.76kcalCarbohydrates: 7.58gProtein: 0.29gFat: 0.09gSaturated Fat: 0.02gTrans Fat: 0gCholesterol: 0mgSodium: 3.32mgFiber: 1.05gSugar: 6.6g

Meal Component Information:

Fruit – 0.125 cup

Note:

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