Meals & Beverages

RECIPES

FIREHOUSE SALSA BARS

Made With:

Product

Pace® Chunky Salsa Mild Heat Ready to Use Multi-Purpose Sauce

Pace® Chunky Salsa- Mild

jalapeños are king when it comes to Pace®; salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.

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Nutrition Facts
Serving Size
1 EACH (1 BAR)
Amount Per Serving
Calories 360
% Daily Value
Total Fat 16.7g
26%
Saturated Fat 10g
50%
Cholesterol 41mg
14%
Sodium 436mg
18%
Total Carbohydrate 50.2g
17%
Dietary Fiber 2.4g
10%
Protein 3.6g
7%
Vitamin A 15%
Vitamin C 1%
Calcium 8%
Iron 10%
Total Time

60 min.

Serving & Size

1 EACH (1 BAR)

Yields

Looking for the perfect snack?  Try our new Firehouse Salsa Bars made with Pace® Mild Chunky Salsa.  This quick recipe is easy to make in an hour or less.  

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 BAR)
Amount Per Serving
Calories 360
% Daily Value
Total Fat 16.7g
26%
Saturated Fat 10g
50%
Cholesterol 41mg
14%
Sodium 436mg
18%
Total Carbohydrate 50.2g
17%
Dietary Fiber 2.4g
10%
Protein 3.6g
7%
Vitamin A 15%
Vitamin C 1%
Calcium 8%
Iron 10%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pace® Chunky Salsa Mild Heat Ready to Use Multi-Purpose Sauce

Pace® Chunky Salsa- Mild

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Weight Measure
Pace® Chunky Salsa- Mild 2  cups
apricot preserves 1  cups
banana 2  ea.
cornstarch 1  tbsp.
1. In bowl of food processor equipped with a blade, pulse Salsa, preserves, banana and cornstarch for 30 seconds or until smooth. Hold.
Weight Measure
1 lb. 2  cups
10 oz. 2  cups
1  tbsp.
1  tsp.
1 lb. 1  qt.
8 oz. 2  cups
8 oz. 2  cups
2. In bowl of mixer equipped with a paddle, beat butter until smooth. Add sugar, vanilla and allspice and continue to beat until light and fluffy.

3. Add flour, gingersnaps and oats to mixture and mix until crumbs begin to form.

4. Press half of the crumb mixture into bottom 2 half-size, shallow hotel pans and pat to form a crust. Divide reserved salsa-apricot-banana filling evenly over top of crusts in pans. Spread out to make even layers.
Sprinkle tops evenly with remaining half crumb mixture.

5. Bake in preheated 350°F. conventional or 300°F. convection oven for 45-50 minutes or until golden brown and solidified. Remove from heat and cool completely before cutting each pan 3 x 4 into 12 bars per pan.

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