Bringing FresH, Bold FlavorS to your menu

BRINGing FRESH,
BOLD FLAVORS
TO YOUR MENU
WITH Rosarita® Salsa!
Salsa-Braised Short Rib Torta
For this and other great recipes,
visit conagrafoodservice.com.
NEW
SIZZLIN’ SALSA
RECIPES TO
HEAT UP SALES!
Think beyond chips and dip! Rosarita® Salsa serves double duty
as a back-of-house ingredient, adding fresh taste, appealing
texture and bright color to recipes across the menu. Need some
inspiration? Our new recipe collection showcases Rosarita®
Salsa in unique applications, from soup bases to braising and
finishing sauces. Whether you’re looking for mild, chunky,
smooth or spicy, Rosarita® offers the salsas that add excitement
to your menu.
All Rosarita® Salsas are made with a small-batch processing
technique that maintains the freshness of locally grown
vegetables and the finest California tomatoes. The result is
consistent, premium quality you can see and taste!
• Well-rounded flavor profiles
• Rich, bright red tomato color
• Crisp vegetable particulates
FeatureS
BenefitS
Rosarita® has been delivering ethnic-inspired flavors to
restaurants across America for more than 70 years
The brand you and your patrons can trust for quality and consistency
Locally grown vegetables and ripe California tomatoes
Premium ingredients that produce consistent, high-quality salsas
No artificial additives, preservatives or thickeners
All-natural preparation that ensures fresh flavor
Gentle, small-batch processing technique
Ingredients that maintain freshness, crisp texture and bright color
Shelf-stable 1-gallon jugs
Ready to serve, easy to store and minimal prep/labor required
BOLDER IS BETTER. Consumers are showing greater interest in bold flavors than ever before. In 2013, 54%
of consumers said they enjoy hot or spicy foods. And for the first time in four years, a majority of consumers
said they prefer hot or spicy condiments, sauces and dips over milder, more traditional flavors.1
1
Technomic, The Flavor Consumer Trend Report, 2013.
Complex flavors
ready-to-use simplicity
MILD
M ED I U M
M E D IU M
Rosarita®
Rosarita®
Rosarita®
Thick N’ chunky
Salsa
Green Chile
Tomato Salsa
Fire Roasted
Tomato Salsa
•Classic salsa flavor that
guests will love
•100% vine-ripened
tomatoes add bright color
•Smoky notes of roasted
tomato and jalapeño
•Packed with fresh taste:
tomato, green chile
and onion
•Crisp, fresh particulates:
green chile, jalapeño
and onion
•Delivers unique, on-trend
flavor
•Bright red color and
crisp particulates that
communicate freshness
•Balanced flavor that
works across the menu
Rosarita®
KEEPS IT FRESH, WITH
NO ARTIFICIAL ADDITIVES,
PRESERVATIVES OR
THICKENERS
QUINOA SALAD
•Versatile salsa with
smooth texture
HOT
Rosarita®
Salsa Picante
•Adds a kick of heat and
excellent texture for
back-of-house versatility
•Robust flavor profile
•Spicy, bold and balanced,
for applications across
the entire menu
Rosarita® Green Chile Tomato Salsa
Rosarita® Salsa Picante
ENTRÉE
ENTRÉE
Salsa-Braised Short Rib Torta
Roasted Mushroom Torta
Tender salsa-braised short ribs, served on a telera roll with
pickled onion, roasted butternut squash and queso fresco.
A telera roll layered with sautéed mushrooms, salsa
and chipotle peppers and dressed with arugula,
queso fresco and cilantro-lime crema.
www.conagrafoodservice.com
© 2013 ConAgra Foods, Inc. All rights reserved.
Rosarita® Thick n’ Chunky Salsa
www.conagrafoodservice.com
© 2013 ConAgra Foods, Inc. All rights reserved.
Rosarita® Salsa Picante
ENTRÉE
ENTRÉE
Salsa-Baked Salmon
Salsa-Stuffed Poblanos
Salmon baked in a flavorful mixture of salsa
and fire-roasted vegetables, served over Spanish rice.
Chile relleno–style pepper, filled with pulled chicken,
salsa, rice, beans and cheese and baked until tender.
www.conagrafoodservice.com
© 2013 ConAgra Foods, Inc. All rights reserved.
www.conagrafoodservice.com
© 2013 ConAgra Foods, Inc. All rights reserved.
Roasted Mushroom Torta
Salsa-Braised Short Rib Torta
MAKES 24 SERVINGS
MAKES 24 SERVINGS
Ingredients
Directions
Ingredients
Directions
Cilantro Lime Crema:
1 cup
Cilantro leaves
1 cup
Sour cream
1 cup
Heavy cream
½ cup
Lime juice, fresh
2 teaspoons Salt
Cilantro Lime Crema:
1. In a Robot Coupe, process all ingredients
until smooth.
2. Refrigerate until service.
Pickled Red Onions:
1 quart Red onion, peeled,
thinly sliced
1 cup
Lime juice, fresh
¼ cup
Salt
Pickled Red Onions:
1. Combine all ingredients in a 5-quart
container.
2. Marinate in refrigerator for at least 8 hours.
Mushroom Torta:
8 pounds
Mushrooms,* sliced
¼ cup
Vegetable oil
5 cups
Rosarita® Salsa Picante
1 cup
Garlic, peeled, minced
½ cup
Lime juice, fresh
½ cupChipotle peppers in adobo
sauce, puréed
24 each
Telera rolls, sliced, toasted
3 pounds
Arugula (12 cups)
3 cups Queso fresco, crumbled
Chef's
Note
Mushroom Torta:
1. Sauté mushrooms in oil in a stockpot for
10-15 minutes or until golden brown.
2. Add Rosarita® Salsa Picante, garlic, lime
juice and chipotle peppers; cook over
medium-high heat for 10 minutes or until
heated through.
To Make One Portion:
Layer bottom half of telera roll with 1 cup
mushroom mixture, ½ cup arugula and
2 tablespoons queso fresco. Drizzle with
2 tablespoons Cilantro Lime Crema;
replace roll top.
*Use any blend of mushrooms, including cremini, shitake and oyster mushrooms
or baby portabello and white mushrooms.
Short Ribs:
24 pounds
¼ cup 1 gallon Beef short ribs, 24 pieces
Vegetable oil
Rosarita® Green Chile
Tomato Salsa
2 quarts
Water
24 eachTelera rolls, sliced,
toasted
1½ quartsButternut squash, 1-inch
diced, roasted 3 cups
Queso fresco
Chef's
Note
Short Ribs:
1. Sear short ribs in oil in a large Dutch oven
over medium-high heat until browned on
all sides. Transfer ribs to a hotel pan.
2. Combine Rosarita® Green Chile Tomato
Salsa and water; pour over ribs.
3. C
over and bake at 325°F for 3 hours
or until beef is fork tender.
4. S hred beef; discard bones and cartilage.
Return beef to cooking liquid.
5. H
old warm for service.
To Make One Portion:
Layer bottom half of telera roll with ½ cup
shredded meat, ¼ cup roasted squash,
2 tablespoons pickled onion and
2 tablespoons queso fresco; replace roll top.
Short ribs can be made ahead of time and stored in the refrigerator for up to
3 days. Individual portions can be reheated for service.
Salsa-Stuffed Poblanos
Salsa-Baked Salmon
MAKES 24 SERVINGS
MAKES 24 SERVINGS
Ingredients
Directions
Ingredients
Directions
Pulled Chicken:
1 cup
Rosarita® Salsa Picante
1 cup
Chicken stock
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Salt
¾ teaspoon Black pepper
2 pounds
Chicken thighs, skinned
2 tablespoonsVegetable oil
Pulled Chicken:
1. Combine Rosarita® Salsa Picante,
chicken stock, garlic powder, onion
powder, salt and pepper in a bowl.
2. S ear chicken thighs in vegetable oil in a
large Dutch oven over medium-high heat
until browned on all sides. Pour salsa
mixture over chicken.
3. C over and bake at 300°F for 2 hours
or until chicken is fork tender.
4. Shred chicken; reserve cooking liquid.
Spanish Rice:
6 cups Water
Spanish Rice:
1. Bring water and Rosarita® Thick N’
Chunky Salsa to a boil; add rice.
2. Bring to a simmer. Reduce heat to
low; cover and cook for 20 minutes
or until tender.
3. Hold warm for service.
Stuffed Poblano Peppers:
1. C ombine 3 cups Rosarita® Salsa Picante,
rice, black beans, cheese and pulled
chicken with cooking liquid in a large bowl.
2. M
ake a “T”-shaped slit in each pepper;
remove seeds.
3. F ill each pepper with ½ cup chicken
mixture.
4. Arrange peppers, cut side up, in a hotel pan.
5. Bake at 300°F for 20 minutes or until
peppers are fork tender.
6 cupsRed peppers, seeded,
½-inch diced
Stuffed Poblano Peppers:
9 cups
Rosarita® Salsa Picante,
divided
2 cupsLong-grain white rice,cooked
2 cupsBlack beans, rinsed, drained
1 quartChihuahua cheese, shredded
24 each
Poblano peppers (6 inch)
6 cups 6 cups Salmon:
12 eachChayote squash, thinly sliced
(3 quarts)
3 quarts
3 cups
If you wish to remove the skins from the poblano peppers, use the following
method: Grill on a hot grill for 3-4 minutes on each side or until skin is
blistered; place in a bowl and cover with plastic wrap. After peppers steam
for 5-10 minutes, rub off the charred skins and discard the seeds and stems.
Rosarita® Thick N’ Chunky
Salsa
Fire-roasted corn
¾ cupJalapeño pepper, seeded,
minced
24 each
Salmon filets (6 ounces)
1½ cupsJalapeño peppers, seeded,
sliced
To Make One Portion:
Place ¼ cup of warm Rosarita® Salsa
Picante on a plate; top with one stuffed
pepper, cut side down.
Chef's
Note
Rosarita® Thick N’ Chunky
Salsa
Long-grain white rice
Chef's
Note
Salmon:
1. Sauté chayote on an oiled flat top for
8-10 minutes or until tender.
2. Combine salsa, red peppers, corn and
minced jalapeños in a bowl.
3. Pour half of salsa mixture into a greased
hotel pan. Top with salmon filets; drizzle
salmon with remaining salsa mixture.
4. Cover and bake at 350°F for 7-10 minutes
or until salmon flakes easily with a fork;
reserve cooking liquid.
To Make One Portion:
Arrange ½ cup rice and 3 or 4 chayote
slices on a plate; top with salmon filet.
Drizzle with ½ cup salsa cooking sauce
and 4 or 5 jalapeño slices.
If you are unable to find chayote squash, green and yellow zucchini
would be good substitutes.
Rosarita® FIRE ROASTED TOMATO SALSA
SOUP
Rosarita® GREEN CHILE TOMATO SALSA
APPETIZER
Hearty Pozole
Shrimp and Bacon Queso Fundido
A savory, fire-roasted broth filled with shredded pork and
hominy, topped with an assortment of flavorful garnishes.
A delicious oven-baked appetizer, featuring salsa, shrimp,
Chihuahua cheese, bacon and poblanos.
www.conagrafoodservice.com
© 2013 ConAgra Foods, Inc. All rights reserved.
rOSARITA® GREEN CHILE TOMATO SALSA
www.conagrafoodservice.com
© 2013 ConAgra Foods, Inc. All rights reserved.
rOSARITA® Salsa Picante
BREAKFAST
BREAKFAST
Arepas
Molletes
Baked cornmeal pancakes stuffed with juicy skirt steak,
caramelized onions and Oaxacan cheese.
Perfect for breakfast, this comforting spin on flatbread
features a hot-and-cool combination of flavors and textures.
www.conagrafoodservice.com
© 2013 ConAgra Foods, Inc. All rights reserved.
www.conagrafoodservice.com
© 2013 ConAgra Foods, Inc. All rights reserved.
Shrimp and Bacon Queso Fundido
MAKES 24 Servings
Hearty Pozole
MAKES 24 SERVINGS
(6 portions, each serving 4)
Ingredients
Directions
Ingredients
Directions
2½ pounds (3 cups) Shrimp, peeled,
deveined, butterflied
¼ cup
Vegetable oil
9 cups
Chihuahua cheese, shredded, divided
1½ cups
Bacon, cooked, crumbled
1½ cups
Poblano peppers,
fire roasted, seeded, ¼-inch diced
3 cups
Rosarita® Green Chile Tomato Salsa
24 ounces
Tortilla chips
GarnishCilantro
Sauté shrimp in a large skillet in vegetable
oil for 2-3 minutes or until opaque.
Remove from heat; cut into ½-inch pieces.
Pulled Pork:
1 cup
Pulled Pork:
Chef's
Note
To Make One Portion (4 Servings):
1. Combine ½ cup cooked shrimp, ¾ cup
cheese, ¼ cup bacon, ¼ cup poblano
peppers and ½ cup salsa.
2. Spread mixture into a greased 9-inch
oven-safe dish; top with ¾ cup cheese.
3. Bake at 350°F for 20 minutes or until
golden brown. Serve with 4 ounces
tortilla chips.
osarita® Fire Roasted
R
Tomato Salsa
1 cup
Water
20 each
Garlic cloves, peeled
½ cup
Lime juice, fresh
¼ cup
Guajillo powder
1 teaspoon
Onion powder
1 teaspoon
Garlic powder
½ teaspoon Cayenne pepper
½ teaspoon Cumin
3½ pounds Pork butt
2 tablespoons Vegetable oil
Pozole:
2 cups
Onions, peeled, ½-inch diced
2 tablespoons Vegetable oil
9 cups
Ham or beef stock
5 cups
White hominy
2 cups
Rosarita® Fire Roasted
Tomato Salsa
1 cup
Chipotles in adobo, puréed
¼ cup
Lime juice, fresh
1 tablespoon Salt
1 teaspoon
Oregano
1½ cups
Bacon, cooked, crumbled
1½ cups Queso fresco
GarnishAvocados, peeled, pitted,
chopped
For visual appeal, shrimp can also be placed on top after baking. If you are
unable to find Chihuahua cheese, shredded mozzarella can be substituted.
Chef's
Note
Molletes
1. Combine Rosarita® Fire Roasted Tomato
Salsa, water, garlic, lime juice, guajillo, onion
and garlic powders, cayenne pepper and
cumin in a bowl.
2. S ear pork butt in oil in a large Dutch oven
over medium-high heat until browned on all
sides. Pour salsa mixture over pork.
3. C
over and bake at 300°F for 3 hours or until
pork is fork tender.
4. Shred pork; reserve cooking liquid.
Pozole:
1. S auté onions in oil in a stockpot for
5-7 minutes or until tender.
2. Add stock, hominy, Rosarita® Fire Roasted
Tomato Salsa, chipotles, lime juice, salt,
oregano and pulled pork with reserved
cooking liquid.
3. B
ring to a simmer; cook for 30-40 minutes.
To Make One Portion:
Serve 1 cup pozole in a 10-ounce bowl; garnish
with 1 tablespoon bacon and queso fresco. Top
with chopped avocado if desired.
Use concentrated ham stock base if available, but beef stock base can also
be used.
Arepas
MAKES 24 SERVINGS
MAKES 24 SERVINGS
(12 portions, each serving 2)
Ingredients
Directions
Ingredients
Directions
24 each
Flatbread, 8-inch oval
6 cups
Rosarita® Salsa Picante
6 cups
Eggs, scrambled
3 cups
Bacon, chopped, cooked
6 cupsChihuahua cheese, shredded
3 cups
Queso fresco, crumbled
6 cups
Avocado, ½-inch diced
Preheat oven to 400°F.
Skirt Steak:
3 cups
¼ cup
1 cup
3 pounds
Skirt Steak:
1. In a saucepot, combine Rosarita® Green
Chile Tomato Salsa, red wine vinegar
and water. Bring to a boil and reduce by
⅛. Remove from heat and let cool. Place
skirt steak in a re-sealable bag with
marinade; chill for 2 hours or overnight.
2. Remove steak and pat dry. Grill over
medium-high heat until steak reaches
an internal temperature of 145°F, about
5 minutes per side. Remove and let rest
before slicing into ½-ounce slices.
To Make One Portion:
1.Layer the following ingredients on a
flatbread: 2 tablespoons Rosarita®
Salsa Picante, ¼ cup eggs,
2 tablespoons bacon, 2 tablespoons
Rosarita® Salsa Picante,
¼ cup Chihuahua cheese
2. Bake flatbread in oven until cheese
just begins to brown, about 8 minutes.
Remove.
3. Top flatbread with 2 tablespoons queso
fresco and ¼ cup fresh avocado.
Rosarita® Green Chile Tomato Salsa
Red wine vinegar
Water
Skirt steak, trimmed
Arepas:
2½ tablespoons Salt
7½ cups
Water, warm
2½ tablespoons Vegetable oil
+ ¼ cup
7½ cups
Masarepa (precooked white cornmeal)
12 cups
Rosarita® Green Chile Tomato Salsa
2 cups
Yellow onions, ¼-inch diced, caramelized
and shredded
3 cups
Oaxacan cheese,
shredded
To Make One Portion:
Split arepas and remove a small amount
of bread. Fill each arepa with ¼ cup
Rosarita® Green Chile Tomato Salsa,
1 ounce skirt steak, 2 teaspoons onions
and 2 tablespoons Oaxacan cheese.
Return arepas to oven to melt cheese,
about 3 minutes.
Arepas:
1. Preheat oven to 400°F.
2. In a large mixing bowl, combine salt,
water and 2½ tablespoons oil. While
stirring, add masarepa. Mix until
combined (dough should be slightly wet).
Allow to rest for 30 minutes. Using
a 2-ounce scoop, create 48 balls.
Roll balls into ¾-inch thick disks,
about 4 inches in diameter.
3. Heat ¼ cup oil in a nonstick pan over
high heat. In batches, add the arepas
and brown on both sides, then place on
a parchment-lined sheet pan. Bake in
oven until a hollow sound is made when
tapped, about 20 minutes. Remove.
Over the last five years, salsa has grown 14.6% on U.S. menus2
authentic
flavors
come alive with Rosarita Salsa!
®
Our ready-to-serve 1-gallon jugs make it easy to pour on the
flavor. From mild to spicy, there’s a Rosarita® Salsa for every
menu application. Each variety features well-balanced flavors,
rich color and crisp vegetable particulates, making Rosarita®
Salsa a versatile addition to your back-of-house repertoire.
Zero
grams
Trans Fat
Pack
Size
Net Weight
Gross
Weight
Case Cube
(ft3)
Case Dimensions
(L x W x H)
TI
HI
Cases Per
Pallet
ü
ü
4/1 gal.
34.380 lbs.
37.160 lbs.
1.110
13.813" x 11.688" x 11.906"
12
4
48
Rosarita®
Green Chile Tomato
Salsa
ü
ü
4/1 gal.
34.380 lbs.
37.160 lbs.
1.110
13.813" x 11.688" x 11.906"
12
4
48
44300 11005
Rosarita®
Fire Roasted Tomato
Salsa
ü
ü
4/1 gal.
34.380 lbs.
37.160 lbs.
1.110
13.813" x 11.688" x 11.906"
12
4
48
44300 10677
Rosarita®
Salsa Picante
ü
ü
4/1 gal.
34.380 lbs.
37.160 lbs.
1.110
13.813" x 11.688" x 11.906"
12
4
48
Product
Description
Kosher
44300 10689
Rosarita®
Thick N’ Chunky Salsa
44300 10688
MEDIUM
MILD
Product Code
HOT
chorizo
taquitos
per Serving
5 ConAgra Drive
Omaha, NE 68102
2
Technomic MenuMonitor, Spotlight on Salsa, 2013.
For additional recipes and more information about Rosarita® Salsas, visit www.conagrafoodservice.com or call 1-800-357-6543.
© 2013 ConAgra Foods, Inc. All rights reserved.
FS-2005 1/14