This chunky salsa is a delicious mix of sweet and spicy.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|cumin||0 1/4 cups|
|ground coriander||0 3/8 cups|
|light brown sugar||0 1/4 cups|
|olive oil||1 1/8 cups|
|frozen whole kernel corn||2 cups|
|garlic||1 1/8 cups|
|roasted red bell pepper||9 ea.|
|1. Preheat oven to 350°.
2. Toss bananas with cumin, coriander and brown sugar.Place on a lined sheet pan and cook about 10-15 minutes.
|3. Heat olive oil in a saucepan over medium-high heat. Add onions and sauté.|
|4. Add corn and roasted garlic and continue to cook for 5 minutes, stirring continuously.|
|5. Add the diced peppers and Pace Chunky Salsa,continue to cook for 5 more minutes.
6. Mix in the bananas and serve hot or cold.
- Add some heat with diced or serrano peppers. Fire roast the corn on a grill for a deeper smoky flavor profile.
- Delicious on top of pork al pastor tacos. A delicious topping for chicken and pork. Great served hot as a garnish, or serve with tortilla chips for an easy appetizer.