JALAPEÑO diced

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Jalapeño | 1 | each |
- Recipe Instructions:
- TOOLS: Cutting Board, Chef's Knife, Insert, Plastic Wrap
- HOLD TIME: 2 Days
- STORAGE: Cooler 2°-4°C / 35.6°-39.2°F
- NOTES: Ensure jalapeños are firm and crisp, not soft or soggy. Ensure no signs of mould or soft spots are present.
- USED IN THE FOLLOWING PLATES: Sheet Pan Nachos, Calamari, quesadilla, Spicy Thunder Burger, Big Texas Fries
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
**Important to be in the cooler when portioning this item. To prevent the breading from coming off.**
- 1. Wash jalapeño under cold running water.
- 2. On clean cutting board and using a sharp chef’s knife, top and tail jalapeño (remove very end pieces).
- 3. Dice Jalapenos
- 4. Place all diced jalapenos in clean 1/9 insert, cover in plastic wrap, label and date. Place in walk-in cooler until needed on line.