| HOT FOOD PRODUCTION | ||||||
| # | ||||||
| Sunday, October 11, 2026 | Cook: | John C. | ||||
| Sweet Pepper Sauce | ||||||
| LIST OF INGREDIENTS | ||||||
| DESCRIPTION OF INGREDIENTS | QTY | UNIT | CONTAINER LABEL | |||
| Vegetable Oil | 1 | CUP | ||||
| Green Bell Peppers | 1 | GALLON | Sweet Pepper Sauce | |||
| Red Bell Peppers | 2 | GALLON | ||||
| Yellow Onions | 3 | POUNDS | MADE | EXPIRES | ||
| Tomato Sauce | 1 | GALLON | 10/11 | 10/17 | ||
| Powdered Garlic | 1/2 | CUP | ||||
| Dried Oregano | 1/2 | CUP | ||||
| Dried Basil | 1/2 | CUP | ||||
| Black Pepper | 1 | TBS | ||||
| Granulated Sugar | 1/2 | CUP | ||||
| Brown Sugar | 1 | CUP | ||||
| Salt | 1 | TBS | ||||
| KITCHEN, EQUIPMENT, COOKING PANS AND UTENSILS | ||||||
| Hot Plate | Kitchen Spoon | |||||
| 1 Gallon Stainless Steel Pot | Ice Bath | |||||
| PRE-PREPARATION | ||||||
| Slice Peppers into 1/4 to 1/2 inch strips. Slice onion into think half rings. |
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| DIRECTIONS | ||||||
| Pour vegetable oil into 5 gallon
pot. Place pot onto cooking eye. Set cooking eye to high, stir continuously until unions begin to brown. Add tomato sauce and dd all dry ingredients and stir frequently. Let sauce cook until it begin to boil. Add Peppers and stir. Stir frequently. Let mixture cook until it starts to boil. Drop to low heat and simmer for 20 minutes. |
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| CAREFULLY NOT TO SCORCH THE BOTTOM OF 5 GALLON POT. | ||||||
| Reduce flame and let simmer for 20 minutes, stir every 4 - 5 minutes to prevent scorching. | ||||||
| NOTICE: Food Cooling Process may not extend beyond 6 hours from 170 F to 40 F. | ||||||
| Option One: Short term storing: Remove pot from eye and let set for 20 minutes at room temperature. Prepare Ice Bath. Ensure that pot is submerged up to 1 1/2 inches from top ridge. Stir sauce and ice water bath every 10 minutes until 40 F. Transfer into in sealable container(s). Place in refrigerator. |
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| Option Two: Long term storing: While sauce is still simmering, prepare: 1 - canning jars and equipment for self storage. (See Canning Instructions) 2 - freezer bags and equipment for freezer storage. (See Freezing Instructions) |
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| Standing Start Time/Temperature | 0:00 | |||||
| Cooling Start Time/Temperature | 0:00 | 0 F | Ice-Bath | |||
| Check Cooling Temperature Time/Temperature | 0:00 | TIME | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | 0:00 | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | |||||
| Check Cooling Temperature Time/Temperature | 0:00 | Food | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | Temperature | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | 0 F | ||||
| Check Cooling Temperature Time/Temperature | 0:00 | |||||
| Check Cooling Temperature Time/Temperature | 0:00 | |||||
| Pour into Storage Container | 0:00 | |||||
| Cold Storage Time/Temperature | 0:00 | |||||