| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
Pineapple Salsa
Source: U.S. Department of Defence | |
Custom Search
|
SAUCES, GRAVIES, AND DRESSINGS No.O 030 01
PINEAPPLE SALSA
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
27 cal
7g
0g
0g
0 mg
2 mg
7 mg
Ingredient
Weight
Measure
Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,DRAINED
5 lbs
2 qts 3-1/2 cup
PEACHES,CANNED,SLICED,JUICE PACK,DRAINED,CHOPPED
4-3/8 lbs
2 qts
PEPPERS,RED FRESH,DICED
1-1/8 lbs
3-1/2 cup
1-3/8 lbs
1 lbs
3 cup
1-1/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
ONIONS,RED,FRESH,CHOPPED
11-1/4 oz
2 cup
12-1/2 oz
3 oz
1/4 cup 2-1/3 tbsp
JUICE,LIME
CILANTRO,DRY
1/8 oz
1 tbsp
RESERVED LIQUID
6-1/4 oz
3/4 cup
Method
1 Drain fruit. Reserve pineapple juice. Combine pineapple, peaches, red and green peppers, red onion, pineapple juice, lime juice,
and cilantro. Mix lightly.
2 CCP: Refrigerate for service at 41 F. or lower.
Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/dressings_gravies_sauces/pineapple_salsa.html Copyright © 1995-2019 ITA all rights reserved.
|
Yield: 100 | Portion: 1/4 Cup |
Calories: | 27 cal |
Carbohydrates: | 7g |
Protein: | 0g |
Fat: | 0g |
Cholesterol: | 0 mg |
Sodium: | 2 mg |
Calcium: | 7 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,DRAINED | 5 lbs | 2 qts 3-1/2 cup | |
PEACHES,CANNED,SLICED,JUICE PACK,DRAINED,CHOPPED | 4-3/8 lbs | 2 qts | |
PEPPERS,RED FRESH,DICED | 1-1/8 lbs | 3-1/2 cup | 1-3/8 lbs |
PEPPERS,GREEN,FRESH,CHOPPED | 1 lbs | 3 cup | 1-1/4 lbs |
ONIONS,RED,FRESH,CHOPPED | 11-1/4 oz | 2 cup | 12-1/2 oz |
JUICE,LIME | 3 oz | 1/4 cup 2-1/3 tbsp | |
CILANTRO,DRY | 1/8 oz | 1 tbsp | |
RESERVED LIQUID | 6-1/4 oz | 3/4 cup |
Method: | |
1 Drain fruit. Reserve pineapple juice. Combine pineapple, peaches, red and green peppers, red onion, pineapple juice, lime juice, and cilantro. Mix lightly. 2 CCP: Refrigerate for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence