Foodservice Recipe: Fresh Tomato Salsa
Farm to School Foodservice Recipe
Ingredients
½ oz Jalapeño peppers, fresh or bottled
5 lbs + 8 oz Tomatoes, preferably plum, cored
2/3 cup Cilantro, fresh, coarsely chopped (about 18 sprigs)
6 oz Onion, peeled and quartered
2-4 Garlic cloves, fresh, chopped
½ tsp Salt
4½ tbsp Vinegar, white
Procedure
If using fresh jalapeños: Cut off stems and discard. Slice in half, lengthwise. Remove seeds with a small spoon or by hand. If using bottled jalapeños skip this step. Note: Use gloves when preparing jalapeños.
Add the following to a buffalo chopper or food processor: The fresh or bottled jalapeños, tomatoes (cut in quarters if using food processor), cilantro, onion and garlic. Chop in buffalo chopper or pulse in food processor just until coarsely chopped.
Stir in salt. Before serving, stir in the vinegar.
Nutrition
Portion size: 1 ounce
Number of portions: 100
Calories: 6
Fat: .06 g
Saturated fat: 0.14 g
Cholesterol: 0 mg
Sodium: 14 mg
Carbohydrates: 1.2 g
Fiber: 0.37 g
Protein: 0.27 g
Recipe reprinted by Indiana Grown for Schools with permission from Healthy School Recipes and developed by Massachusetts Farm to School Cookbook.
Recipe Notes
Preparation Tips
Make more! Prepare early in the school year during the tomato season, then freeze. Sometimes there are deals on tomato “seconds,” which are tomatoes that aren’t perfect looking but ripe and tasty.
Use a tomato corer or knife to remove top core, or slice off top. If preparing by hand, first slice then lay slices on top of each other. Cut in one direction and then in the opposite direction. Or, coarsely chop, as in recipe: Cut them into quarters, then pulse briefly in the food processor. (Do not over fill the processor.) If they are not very soft, they can be cored, halved and coarsely chopped in the buffalo chopper.
To quarter an onion, cut off both ends. Make a small slit, top to bottom and remove skin with hands. Cut into quarters.