Ingredients
| Carrots, coins, frozen, without salt | 11½ pounds |
| Peppers, jalapeno, sliced, canned | 2½ pounds |
| Onion, yellow, 1/4-inch diced | 6 pounds |
| Salt, Kosher | 1 tablespoon |
| Oregano, dried leaves | 4 teaspoons |
| Canola/olive oil blend | 1 cup |
Instructions
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Steam carrots for 6-8 minutes or until carrots are tender-crisp.
CCP-Minimum internal temperature should be 140°F. or above.
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While still warm, add jalapenos,onions, salt, oregano and oil. Toss to combine. Refrigerate overnight to allow flavors to meld.
CCP-Cool quickly (per HACCP) to internal temperature of 40°F. or below for use.
Cold Hold: Hold at <= 40.00 ºF
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NOTE: If using fresh whole carrots: Trim and peel carrots and cut into 1/2-inch coins on the bias. Steam for 10 to 12 minutes or until carrots are tender-crisp.
Recipe Notes
Yield, weight: 17 pounds 15 1/8 ounces
Crediting: One portion provides ½ cup vegetable
Nutrition Facts per Serving (0.5cup)
Calories: 37 kcal | Fat: 2.5 g | Saturated fat: 0.5 g | Sodium: 270 mg | Carbohydrates: 4 g | Fiber: 1.5 g | Protein: 0.5 g | Vitamin A: 3812 mg | Vitamin C: 3 mg | Calcium: 16 mg | Iron: 0.5 mgThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
