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Garden Salsa State(Louisiana) Child Nutrition Agency Developed Recipe for Schools

Garden salsa is a versatile condiment that can elevate your entrée as a topping and also works as a dip. Use vegetables from the garden or greenhouse if available!
NSLP/SBP CREDITING INFORMATION:
⅓ cup (No. 12 scoop) provides ¼ cup red/orange vegetable.
Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, Richland Parish Schools.
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time15 minutes
No Cook0 minutes
Total Time15 minutes
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Vegetarian, Sauce/Gravy/Salsa
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring, Winter
Multicultural Region: Mexico, Central and South America
Calories: 13

Ingredients

50 Servings

    Weight

    • 6 lb 10 oz *Tomatoes, red, fresh, diced
    • 7 oz *Onion, yellow, fresh, diced
    • 2 ½ oz Cilantro, fresh, chopped
    • 1 oz *Peppers, jalapeno, fresh, finely minced
    • - - Juice, lemon
    • - - Garlic, granulated
    • - - Salt, table
    • - - Pepper, black, ground

    Measure

    • 3 qt ½ cup *Tomatoes, red, fresh, diced
    • 1 cup *Onion, yellow, fresh, diced
    • 1 cup Cilantro, fresh, chopped
    • 2 Tbsp *Peppers, jalapeno, fresh, finely minced
    • ¼ cup 2 Tbsp Juice, lemon
    • 2 tsp Garlic, granulated
    • 1 ½ tsp Salt, table
    • ½ tsp Pepper, black, ground

    100 Servings

      Weight

      • 13 lb 4 oz *Tomatoes, red, fresh, diced
      • 14 oz *Onion, yellow, fresh, diced
      • 5 oz Cilantro, fresh, chopped
      • 2 oz *Peppers, jalapeno, fresh, finely minced
      • - - Juice, lemon
      • - - Garlic, granulated
      • - - Salt, table
      • - - Pepper, black, ground

      Measure

      • 1 gal 2 qt *Onion, yellow, fresh, diced
      • 2 cups *Onion, yellow, fresh, diced
      • 2 cups Cilantro, fresh, chopped
      • ¼ cup *Peppers, jalapeno, fresh, finely minced
      • ¾ cup Juice, lemon
      • 1 Tbsp 1 tsp Garlic, granulated
      • 1 Tbsp Salt, table
      • 1 tsp Pepper, black, ground

      -

      50 Servings

        Weight

        • 6 lb 10 oz *Tomatoes, red, fresh, diced
        • 7 oz *Onion, yellow, fresh, diced
        • 2 ½ oz Cilantro, fresh, chopped
        • 1 oz *Peppers, jalapeno, fresh, finely minced
        • - - Juice, lemon
        • - - Garlic, granulated
        • - - Salt, table
        • - - Pepper, black, ground

        Measure

        • 3 qt ½ cup *Tomatoes, red, fresh, diced
        • 1 cup *Onion, yellow, fresh, diced
        • 1 cup Cilantro, fresh, chopped
        • 2 Tbsp *Peppers, jalapeno, fresh, finely minced
        • ¼ cup 2 Tbsp Juice, lemon
        • 2 tsp Garlic, granulated
        • 1 ½ tsp Salt, table
        • ½ tsp Pepper, black, ground

        100 Servings

          Weight

          • 13 lb 4 oz *Tomatoes, red, fresh, diced
          • 14 oz *Onion, yellow, fresh, diced
          • 5 oz Cilantro, fresh, chopped
          • 2 oz *Peppers, jalapeno, fresh, finely minced
          • - - Juice, lemon
          • - - Garlic, granulated
          • - - Salt, table
          • - - Pepper, black, ground

          Measure

          • 1 gal 2 qt *Onion, yellow, fresh, diced
          • 2 cups *Onion, yellow, fresh, diced
          • 2 cups Cilantro, fresh, chopped
          • ¼ cup *Peppers, jalapeno, fresh, finely minced
          • ¾ cup Juice, lemon
          • 1 Tbsp 1 tsp Garlic, granulated
          • 1 Tbsp Salt, table
          • 1 tsp Pepper, black, ground

          Instructions

          • Place all prepared vegetables into a large mixing bowl.
            Critical Control Point: No bare hand contact with ready to eat foods.
          • Add lemon juice, granulated garlic, salt, and pepper to bowl.
          • Mix gently to combine.
          • Serve ⅓ cup using a No. 12 scoop.
            Critical Control Point: Hold for cold service at 41 °F or below.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
          Cooking Process #1: No Cook

          Nutrition

          Serving: 0⅓ cup (No. 12 scoop) | Calories: 13 | Total Carbohydrate: 3g | Protein: 10001g | Total Fat: 0.12g | Saturated Fat: 0.02g | Cholesterol: 0mg | Sodium: 74mg | Potassium: 10000mg | Dietary Fiber: 10001g | Total Sugars: 1.5g | Vitamin C: 8.6mg | Vitamin D: 10000IU | Calcium: 7.56mg | Iron: 10001mg | Added Sugars included: 10000g | Vitamin A: 161mcg RAE