RECIPE DETAILS
Item ID: 1980193
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Condiments
Attributes: Sauces
Allergens: None
RECIPE DETAILS
Item ID: 1980193
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Condiments
Attributes: Sauces
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Tomatoes, fresh, diced: 87%
- Onions, fresh, diced: 88%
- Jalapeño peppers, fresh, diced: 98%
Pre-Preparation
- Wash all produce thoroughly.
- Core and halve tomatoes.
- Dice onions and jalapeños.
Preparation
- Boil the halved tomatoes for 4 minutes, then place them in an ice bath to shock and remove skins.
- In a blender, combine the peeled tomatoes, diced onion, cilantro, jalapeños, water, and salt.
- Pulse to combine until slightly chunky.
- Add crushed tomatoes and heat the mixture in a skillet or pan over medium-low heat, stirring, until the internal temperature reaches 140°F.
- Hold hot until service at 140°F or higher. Or this can be a cool-down instruction to then serve cold. Need to add Culinary’s input. Added to the sheet.
Serving
Serving = 1/2 cup (4 oz)
Recipe Source
Sourced via partnership with the CIA Healthy Kids Collaborative
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅛ cups |
| Vegetables, Red/Orange | ½ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ½ cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 82.50 kcal |
| Total Fat | 0.52 gm |
| Saturated Fat | 0.11 gm |
| Trans Fat | 0.00 gm |
| Sodium | 1,313.09 mg |
| Carbohydrates | 18.71 gm |
| Fiber | 4.58 gm |
| Sugars | 10.25 gm |
| Added Sugars | 0.00* gm |
