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Peach Salsa #2

Serving: 3/8 cup (Yield: 50 servings)

Ingredients

  • 1 gal 1 qt (2 No. 10 cans) of canned diced peaches, light syrup, drained OR canned pineapple tidbits, light syrup drained
  • 8 1/2 each of fresh jalapeno peppers, diced ¼”
  • 1 qt 3 1/2 cups of fresh red bell peppers, diced ¼”
  • 1 cup of red wine vinegar

Steps

  1. Place peaches, peppers, and red wine vinegar in a large bowl. Stir well.
  2. Pour into serving pans (10 3/8" x 12 3/4" x 4"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.
  3. Cover and refrigerate at 40 °F.
  4. Critical Control Point: Cool to 41 °F or lower within 4 hours.
  5. Critical Control Point: Hold at 41 °F or below.
  6. Portion with 3 fl oz spoodle (3/8 cup).


Nutritional Information

  • Calories: 56
  • Sodium: 66 mg
  • Carbohydrates: 14 g
  • Dietary Fiber: 1 g
  • Total Sugars: 9 g
  • Protein: 1 g
  • Calcium: 4 g
  • Potassium: 115 mg

Sourced from: USDA

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