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Cook Talk

Salsa
amanda
03/13/14
Hi ellen,

I am in urgent need of working out how much salsa/ the ingredient quantity I need to make for 200 people at 2 tablespoons each.

Do you have a recipe i can use that can tell me how much tomatoes, onions, cilantro and green chilli's i need to buy?

-and amount of lemon or lime juice
-olive oil

Your help would be greatly appreciated!

Amanda

ellen
03/14/14
You need at least 7 quarts, and 2 gallons would be my usual prep for this.

Very basic Salsa

1 1/4 gallon chopped tomatoes (I use Roma for richer flavor)
4 1/2 cups diced onion, 1/8 in.
2 cups (16 oz.) Orange juice
1 1/4 cup finely chopped fresh cilantro (tight pack)
9 tablespoons minced jalapeno peppers, seeded; get mild if you don't know the heat tolerance of your crowd
very nice with several Anaheim peppers or other roasted peppers added
9 tablespoons lime juice
4 1/2 Tbsp. orange zest
2 Tbsp. lime zest

Mango salsa- 100 1/3 cup servings

32 cups Frozen Mango Chunks, partially thawed
4 cups red bell pepper, finely chopped
1 cup Green Onions, chopped
1 cup chopped cilantro
5/8 cup jalapeno chiles, chopped
1/3 cup lime peel, grated

Roasted veg, salsa style for 100
This can be used as a chunky salsa or side dish
16 medium Eggplants
16 medium Green Zucchini
16 medium Yellow Squash
2 cups FRENCH'SŪ Classic Worcestershire Sauce
2 cups Olive Oil
Cold add-ins
64 each Roma Tomatoes, chopped
8 cups Olives, oil-cured, pitted
Dressing/Sauce
8 cups Olive oil
2 cups Worcestershire Sauce
2 1/2 cups Dijon Mustard
3 cups Lemon juice
3 cups Fresh basil
3 cups Fresh parsley
2 cups Capers
5/8 cup minced garlic
4 tsp. Salt

Directions:

1. Cut eggplant, zucchini and squash into 1/2-inch thick slices. Combine Worcestershire sauce and oil. Brush vegetables with oil mixture. Grill over high heat about 5 minutes or until vegetables are tender, turning often.
2. Cut vegetables into large chunks. Place into a large bowl with tomatoes and olives.
3. Sauce: combine olive oil, Worcestershire sauce, mustard, lemon juice, basil, parsley, capers garlic and salt for sauce; mix well. Pour dressing over vegetables; toss to coat evenly. Serve warm or chilled.

Needs to blend at least 3 hours or overnight before serving.

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