Roasted Salsa Roja

Production identity

Target finished yield

5 kg · approximately 100 portions at 50 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 90.9% (5.5 kg declared primary input → 5 kg finished target)

Total formula input

5.5 kg before trim, evaporation, absorption or transfer loss

Time

35 min active · 70 min total

Equipment

comal/broiler · blender · saucepan

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Cool rapidly for cold service or hot hold in small batches; refrigerate ≤41°F / 5°C.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Roast tomatoes, onion, fresh chiles and garlic until softened with controlled blister/char; black ash is not desirable flavor.

2. Toast dried chiles briefly until fragrant, then hydrate so they blend smoothly without bitter scorching.

3. Blend roasted ingredients, hydrated chiles and measured water to the intended texture.

4. Fry/simmer salsa briefly if the house style requires a cooked unified flavor, then reduce to 5 kg target.

5. Finish salt and acid after concentration; chill rapidly if serving cold.

Working numbers

• Finished yield: 5 kg
• Roast/char is controlled, not burned
• Acid adjusted after final concentration
• Chile variety/lot changes heat; sensory calibration is required

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Roasted tomato/chile aroma, bright controlled acidity, clean chile heat, texture appropriate to chips/tacos; no burnt skin bitterness.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.