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Pineapple Salsa
Source: U.S. Department of Defence

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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.



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Copyright © 1995-2019 ITA all rights reserved.
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Pineapple Salsa

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.

https://theodora.com/recipies/dressings_gravies_sauces/pineapple_salsa.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence