Roasted Tomato Salsa, Fredericksburg City Public Schools

Menu Part: 
Appetizer
Cuisine Type: 
Latin
Serves: 
100 4-ounce portions

Brian Kiernan, foodservice director for the Fredericksburg City Public Schools in Virginia, provided this recipe, which features a variety of fresh vegetables, herbs, citrus, low-sodium canned tomatoes products and dried spices. Kiernan says roasting the fresh vegetables brings out their natural sugars and lends a sweet taste, which complements the heat of the jalapeño peppers. Kiernan classifies the salsa as a mild to medium in heat. 

Ingredients

2 medium to large red onions, quartered
2 large red bell peppers, quartered
2 large yellow peppers, quartered
2 poblano peppers, quartered
6 to 8 salsa tomatoes, quartered
4 fresh jalapeños, stemmed
12 cloves fresh garlic
1 #10 can diced tomatoes
1 #10 can whole tomatoes
2 tbsp. course ground black pepper
1 tbsp. sea slat
1 tbsp. paprika
½ tsp. cayenne pepper
1 bunch fresh parsley, chopped
2 bunches fresh cilantro, chopped
1 tbsp. fresh lime rind
½ cup fresh lime juice
1 #10 can crushed tomatoes

Steps

1. Place all fresh vegetables on sheet pan and roast at 350°F for 20 to 30 minutes, until tender. Remove from oven and process in blender or food processor to a chunky texture. 

2. Place in large mixing bowl. Drain, but save the juice.

3. Process diced and whole tomatoes in blender or food processor to a chunky texture. Add to fresh vegetables.

4. In separate bowl, mix all fresh herbs, dried spices and citrus. Add to vegetables.

5. Add can of crushed tomatoes.

Note: To change consistency, add some tomato juice you’ve set aside.  

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

FSD Resources