Picante Corn Salsa
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Skill level: easy
Servings: 50
Ingredients
4 pounds 8 ounces (¾ gallon + ½ cup) Corn, tempered
5 pounds 12 ounces (¾ gallon + ½ cup) Tomatoes, fresh, diced
1 pound 6 ounces Red Onion, diced
2 Jalapenos, fresh, seeded, diced (optional)
½ cup Lime Juice
½ cup Cilantro, fresh, chopped
1 tablespoon Salt
1 tablespoon Black Pepper
1 tablespoon Granulated Garlic
Servings: 100
Ingredients
9 pounds 4 ounces (1 ½ gallons + 1 cup) Corn, tempered
11 pounds 8 ounces (1 ½ gallons + 1 cup) Tomatoes, fresh, diced
2 pounds 12 ounces Red Onion, diced
4 Jalapenos, fresh, seeded, diced (optional)
1 cup Lime Juice
1 cup Cilantro, fresh, chopped
2 tablespoons Salt
2 tablespoons Black Pepper
2 tablespoons Granulated Garlic
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Mix all ingredients together thoroughly.
2. Allow to cool in refrigerator prior to meal service.
HACCP Critical Control Point: Hold at 40°F or below.
Serving information
Use 4 ounce spoodle to provide ¼ cup starchy vegetable and ¼ cup red/orange vegetable.
*Salsa can be cupped up individually and offered in cold well.
Use a 2 ounce spoodle to provide ¼ cup vegetable component.
Nutrition information per 1/2 cup serving
Calories: 51 Total Fat: 0g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 12g Fiber: 2g Total Sugar: 4g Protein: 2g Sodium: 83mg Vitamin A: 42μg Vitamin C: 15mg Calcium: 11mg Iron: 0mg Folate: 28μg