Spicy Carrot Salad

Veg
1/2 cup

Yield: 100 servings

Ingredients

Carrots, coins, frozen, without salt

11 ½ pounds

Peppers, jalapeno, sliced, canned

2 ½ pound

Onion, yellow, 1/4-inch diced

6 pounds

Salt, Kosher

1 tablespoon

Oregano, dried leaves

4 teaspoons

Canola/olive oil blend

1 cup

Method

1. 1.   Steam carrots for 6-8 minutes or until carrots are tender-crisp.

   CCP-Minimum internal temperature should be 140°F. or above.

   2.   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

   NOTE: If using fresh whole carrots: 

   3.   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.

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