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.

w i t H r o s a r i ta® S a l s a !

Bringing FresH, Bold FlavorS

to your menu

Salsa-BraiSed Short riB tortaFor this and other great recipes, visit conagrafoodservice.com.

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

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.

Features BeneFitsRosarita® 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

to

Sizzlin’ Salsa

Heat up SaleS!

new

reciPeS

complex flavors ready-to-uSe simPlicity

ROSaRITa®

THIck N’ cHUNky SaLSa

• Classic salsa flavor that guests will love

• Packed with fresh taste: tomato, green chile and onion

• Bright red color and crisp particulates that communicate freshness

ROSaRITa®

FIRE ROaSTED TOMaTO SaLSa

• Smoky notes of roasted tomato and jalapeño

• Delivers unique, on-trend flavor

• Versatile salsa with smooth texture

ROSaRITa®

GREEN cHILE TOMaTO SaLSa

• 100% vine-ripened tomatoes add bright color

• Crisp, fresh particulates: green chile, jalapeño and onion

• Balanced flavor that works across the menu

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®

keepS it FresH, with no artiFicial additiveS, PreservativeS or thickeners

MEDIUMMEDIUMMILD HOT

Quinoa Salad

rOSArITA® SalSa PicanterOSArITA® tHick n’ cHunky SalSa

rOSArITA® SalSa PicanterOSArITA® GReen cHile tOMatO SalSa

Salsa-BraiSed Short riB tortaTender salsa-braised short ribs, served on a telera roll with pickled onion, roasted butternut squash and queso fresco.

Salsa-Baked SalmonSalmon baked in a flavorful mixture of salsa

and fire-roasted vegetables, served over Spanish rice.

roasted muShroom tortaA telera roll layered with sautéed mushrooms, salsa

and chipotle peppers and dressed with arugula, queso fresco and cilantro-lime crema.

Salsa-StufFed PoBlanosChile relleno–style pepper, filled with pulled chicken, salsa, rice, beans and cheese and baked until tender.

5 ConAgra DriveOmaha, NE 68102

www.conagrafoodservice.com www.conagrafoodservice.com

www.conagrafoodservice.com www.conagrafoodservice.com

© 2013 ConAgra Foods, Inc. All rights reserved. © 2013 ConAgra Foods, Inc. All rights reserved.

© 2013 ConAgra Foods, Inc. All rights reserved. © 2013 ConAgra Foods, Inc. All rights reserved.

ENTRÉE ENTRÉE

ENTRÉE ENTRÉE

Shrimp and Bacon Queso FundidoMakES 24 SERvINGS (6 PORTIONS, EacH SERvING 4)

Salsa-StufFed PoBlanosMakES 24 SERvINGS

roasted muShroom torta MakES 24 SERvINGS

Salsa-Baked SalmonMakES 24 SERvINGS

Salsa-BraiSed Short riB tortaMakES 24 SERvINGS

*Use any blend of mushrooms, including cremini, shitake and oyster mushrooms or baby portabello and white mushrooms.

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.

If you are unable to find chayote squash, green and yellow zucchini would be good substitutes.

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.

cHEF'S NOTE

cHEF'S NOTE

cHEF'S NOTE

cHEF'S NOTE

INGREDIENTSPulled chicken:1 cup Rosarita® Salsa Picante1 cup Chicken stock 1 teaspoon Garlic powder 1 teaspoon Onion powder 1 teaspoon Salt ¾ teaspoon Black pepper 2 pounds Chicken thighs, skinned2 tablespoons Vegetable oil

Stuffed Poblano Peppers:9 cups Rosarita® Salsa Picante,

divided2 cups Long-grain white rice,cooked2 cups Black beans, rinsed, drained1 quart Chihuahua cheese, shredded

24 each Poblano peppers (6 inch)

DIREcTIONSPulled chicken:1. Combine Rosarita® Salsa Picante,

chicken stock, garlic powder, onion powder, salt and pepper in a bowl.

2. Sear 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. Cover and bake at 300°F for 2 hours or until chicken is fork tender.

4. Shred chicken; reserve cooking liquid.

Stuffed Poblano Peppers:1. Combine 3 cups Rosarita® Salsa Picante,

rice, black beans, cheese and pulled chicken with cooking liquid in a large bowl.

2. Make a “T”-shaped slit in each pepper; remove seeds.

3. Fill 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.

To Make One Portion: Place ¼ cup of warm Rosarita® Salsa Picante on a plate; top with one stuffed pepper, cut side down.

INGREDIENTSPickled Red Onions:1 quart Red onion, peeled,

thinly sliced1 cup Lime juice, fresh ¼ cup Salt

Short Ribs:24 pounds Beef short ribs, 24 pieces¼ cup Vegetable oil 1 gallon Rosarita® Green chile

Tomato Salsa 2 quarts Water 24 each Telera rolls, sliced,

toasted 1½ quarts Butternut squash, 1-inch

diced, roasted 3 cups Queso fresco

INGREDIENTScilantro Lime crema:1 cup Cilantro leaves1 cup Sour cream 1 cup Heavy cream ½ cup Lime juice, fresh2 teaspoons Salt

Mushroom Torta: 8 pounds Mushrooms,* sliced ¼ cup Vegetable oil

5 cups Rosarita® Salsa Picante1 cup Garlic, peeled, minced ½ cup Lime juice, fresh½ cup Chipotle peppers in adobo

sauce, puréed 24 each Telera rolls, sliced, toasted 3 pounds Arugula (12 cups)3 cups Queso fresco, crumbled

INGREDIENTSSpanish Rice:6 cups Water

6 cups Rosarita® Thick N’ chunky Salsa

6 cups Long-grain white rice

Salmon:

12 each Chayote squash, thinly sliced (3 quarts)

3 quarts Rosarita® Thick N’ chunky Salsa

6 cups Red peppers, seeded, ½-inch diced

3 cups Fire-roasted corn

¾ cup Jalapeño pepper, seeded, minced

24 each Salmon filets (6 ounces)

1½ cups Jalapeño peppers, seeded, sliced

DIREcTIONSPickled Red Onions:1. Combine all ingredients in a 5-quart

container.2. Marinate in refrigerator for at least 8 hours.

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. Cover and bake at 325°F for 3 hours or until beef is fork tender.

4. Shred beef; discard bones and cartilage. Return beef to cooking liquid.

5. Hold 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.

DIREcTIONScilantro Lime crema:1. In a Robot Coupe, process all ingredients

until smooth.2. Refrigerate until service.

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.

DIREcTIONSSpanish 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.

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.

rOSArITA® SalSa PicanterOSArITA® GREEN CHILE TOMATO SALSA

rOSArITA® GReen cHile tOMatO SalSarOSArITA® FiRe ROaSteD tOMatO SalSa

Hearty PozoleA savory, fire-roasted broth filled with shredded pork and hominy, topped with an assortment of flavorful garnishes.

arepasBaked cornmeal pancakes stuffed with juicy skirt steak,

caramelized onions and Oaxacan cheese.

Shrimp and Bacon Queso FundidoA delicious oven-baked appetizer, featuring salsa, shrimp,

Chihuahua cheese, bacon and poblanos.

molletesPerfect for breakfast, this comforting spin on flatbread

features a hot-and-cool combination of flavors and textures.

www.conagrafoodservice.com www.conagrafoodservice.com

www.conagrafoodservice.com www.conagrafoodservice.com

© 2013 ConAgra Foods, Inc. All rights reserved. © 2013 ConAgra Foods, Inc. All rights reserved.

© 2013 ConAgra Foods, Inc. All rights reserved. © 2013 ConAgra Foods, Inc. All rights reserved.

BREAKFASTBREAKFAST

APPETIZERSOUP

molletesMakES 24 SERvINGS

Shrimp and Bacon Queso FundidoMakES 24 SERvINGS (6 PORTIONS, EacH SERvING 4)

arepasMakES 24 SERvINGS (12 PORTIONS, EacH SERvING 2)

Hearty PozoleMakES 24 SERvINGS

Salsa-Baked SalmonMakES 24 SERvINGS

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. Use concentrated ham stock base if available, but beef stock base can also

be used.

cHEF'S NOTE

cHEF'S NOTE

INGREDIENTS24 each Flatbread, 8-inch oval6 cups Rosarita® Salsa Picante6 cups Eggs, scrambled3 cups Bacon, chopped, cooked6 cups Chihuahua cheese, shredded3 cups Queso fresco, crumbled6 cups Avocado, ½-inch diced

DIREcTIONSPreheat oven to 400°F.

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.

INGREDIENTSSkirt Steak: 3 cups Rosarita® Green chile Tomato Salsa¼ cup Red wine vinegar1 cup Water 3 pounds Skirt steak, trimmed

arepas: 2½ tablespoons Salt 7½ cups Water, warm2½ tablespoons Vegetable oil + ¼ cup 7½ cups Masarepa (precooked white cornmeal) 12 cups Rosarita® Green chile Tomato Salsa2 cups Yellow onions, ¼-inch diced, caramelized and shredded3 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.

INGREDIENTS2½ pounds (3 cups) Shrimp, peeled, deveined, butterflied¼ cup Vegetable oil 9 cups Chihuahua cheese, shredded, divided 1½ cups Bacon, cooked, crumbled1½ cups Poblano peppers, fire roasted, seeded, ¼-inch diced 3 cups Rosarita® Green chile Tomato Salsa24 ounces Tortilla chips Garnish Cilantro

INGREDIENTSPulled Pork: 1 cup Rosarita® Fire Roasted

Tomato Salsa1 cup Water20 each Garlic cloves, peeled½ cup Lime juice, fresh¼ cup Guajillo powder1 teaspoon Onion powder1 teaspoon Garlic powder½ teaspoon Cayenne pepper½ teaspoon Cumin3½ pounds Pork butt2 tablespoons Vegetable oil

Pozole: 2 cups Onions, peeled, ½-inch diced2 tablespoons Vegetable oil 9 cups Ham or beef stock 5 cups White hominy2 cups Rosarita® Fire Roasted

Tomato Salsa1 cup Chipotles in adobo, puréed¼ cup Lime juice, fresh1 tablespoon Salt1 teaspoon Oregano1½ cups Bacon, cooked, crumbled1½ cups Queso frescoGarnish Avocados, peeled, pitted,

chopped

DIREcTIONSSkirt 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.

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.

DIREcTIONSSauté shrimp in a large skillet in vegetable oil for 2-3 minutes or until opaque. Remove from heat; cut into ½-inch pieces.

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.

DIREcTIONSPulled Pork:

1. Combine Rosarita® Fire Roasted Tomato Salsa, water, garlic, lime juice, guajillo, onion and garlic powders, cayenne pepper and cumin in a bowl.

2. Sear pork butt in oil in a large Dutch oven over medium-high heat until browned on all sides. Pour salsa mixture over pork.

3. Cover and bake at 300°F for 3 hours or until pork is fork tender.

4. Shred pork; reserve cooking liquid.

Pozole:

1. Sauté 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. Bring 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.

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

5 ConAgra DriveOmaha, NE 68102 2 Technomic MenuMonitor, Spotlight on Salsa, 2013.

Product code Product descriPtion Kosher

Zero grams

trans Fat Per serving

PacK siZe net Weight gross

Weightcase cube

(Ft3)case dimensions

(L x W x h) ti hi cases Per PaLLet

44300 10689 Rosarita® Thick N’ Chunky 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 10688Rosarita®

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 11005Rosarita®

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 48HOT

MED

IUM

MIL

D

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.

over the laSt Five yearS, Salsa HaS grown 14.6% on u.S. menuS2

chorizo taQuitos