Source: MRS 2020
MRS: 1146 — Vegetables (1000s)

Salsa

Meal Component Contribution:
1/8 cup red/orange vegetable
Number of Portions: 100  Size of Portion: 1 soufflĂ© cup
Recipe HACCP Process: #1 - No cook
Vegetables (Red/Orange)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Salsa, Bulk, #2823
3  quarts + 1/2 cup
DIRECTIONS

1.

Portion 1 ounce of salsa in a soufflé cup for service.

2.

Cover and refrigerate until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

3.

Portion 1 soufflé cup per serving. Each portion provides 1/8 cup red/orange vegetable.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving
Calories
10
Carbohydrates
2.00 g
Dietary Fiber
0.50 g
Protein
0.00 g
Sodium
160.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g