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Fruit Salsa USDA Recipe for Schools

Our Fruit Salsa recipe provides sweetness with a kick from its combination of fresh jalapenos, pineapples, red bell peppers, and diced peaches.
NSLP/SBP CREDITING INFORMATION
⅜ cup (3 fl oz spoodle) provides ⅛ cup red/orange vegetable and ¼ cup fruit.
Course: vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Sauce/Gravy/Salsa, Plant-based
Program Meal Component: Vegetables, Fruits
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer
50 Servings
Calories: 56

Ingredients

50 Servings

    Weight

    • 8 lbs 8 oz Peaches, canned, diced, light syrup, drained
    • - - OR
    • 8 lbs 8 oz Pineapple tidbits, canned, light syrup, drained
    • 10 oz *Jalapeno peppers, fresh, diced ¼"
    • 2 lb 8 oz *Red bell peppers, fresh, diced ¼"
    • - - Red wine vinegar

    Measure

    • 1 gal 1 qt (2 No. 10 cans) Peaches, canned, diced, light syrup, drained
    • - - OR
    • 1 1 qt Pineapple tidbits, canned, light syrup, drained
    • 8½ each *Jalapeno peppers, fresh, diced ¼"
    • 1 qt 3½ cups *Red bell peppers, fresh, diced ¼"
    • 1 cup Red wine vinegar

    100 Servings

      Weight

      • 17 lb Peaches, canned, diced, light syrup, drained
      • - - OR
      • 17 lb Pineapple tidbits, canned, light syrup, drained
      • 1 lb 4 oz *Jalapeno peppers, fresh, diced ¼"
      • 5 lb *Red bell peppers, fresh, diced ¼"
      • - - Red wine vinegar

      Measure

      • 2 gal 2 qt (4 No. 10 cans) Peaches, canned, diced, light syrup, drained
      • - - OR
      • 2 gal 2 qt Pineapple tidbits, canned, light syrup, drained
      • 17 each *Jalapeno peppers, fresh, diced ¼"
      • 3 qt 3 cups *Red bell peppers, fresh, diced ¼"
      • 2 cups Red wine vinegar

      -

      50 Servings

        Weight

        • 8 lbs 8 oz Peaches, canned, diced, light syrup, drained
        • - - OR
        • 8 lbs 8 oz Pineapple tidbits, canned, light syrup, drained
        • 10 oz *Jalapeno peppers, fresh, diced ¼"
        • 2 lb 8 oz *Red bell peppers, fresh, diced ¼"
        • - - Red wine vinegar

        Measure

        • 1 gal 1 qt (2 No. 10 cans) Peaches, canned, diced, light syrup, drained
        • - - OR
        • 1 1 qt Pineapple tidbits, canned, light syrup, drained
        • 8½ each *Jalapeno peppers, fresh, diced ¼"
        • 1 qt 3½ cups *Red bell peppers, fresh, diced ¼"
        • 1 cup Red wine vinegar

        100 Servings

          Weight

          • 17 lb Peaches, canned, diced, light syrup, drained
          • - - OR
          • 17 lb Pineapple tidbits, canned, light syrup, drained
          • 1 lb 4 oz *Jalapeno peppers, fresh, diced ¼"
          • 5 lb *Red bell peppers, fresh, diced ¼"
          • - - Red wine vinegar

          Measure

          • 2 gal 2 qt (4 No. 10 cans) Peaches, canned, diced, light syrup, drained
          • - - OR
          • 2 gal 2 qt Pineapple tidbits, canned, light syrup, drained
          • 17 each *Jalapeno peppers, fresh, diced ¼"
          • 3 qt 3 cups *Red bell peppers, fresh, diced ¼"
          • 2 cups Red wine vinegar

          Instructions

          • Place peaches, peppers, and red wine vinegar in a large bowl. Stir well.
          • Pour into serving pans (10⅜" x 12¾ " x 4"). For 50 servings, use 2 pans.
          • Cover and refrigerate at 40 °F.
          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
          • Critical Control Point: Hold at 41 °F or below.
          • Portion with 3 fl oz spoodle (⅜ cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
          Cooking Process #1: No Cook.

          Nutrition

          Serving: 0⅜ cup (3 fl oz spoodle) | Calories: 56 | Total Carbohydrate: 14g | Protein: 1g | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 66mg | Potassium: 115mg | Dietary Fiber: 1g | Total Sugars: 9g | Vitamin D: 0IU | Calcium: 4mg | Iron: 0mg