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Employees must wash hands and put gloves on prior to working on any prep items.
Quick Recipe
1/2 can Fire Roasted Salsa
1/2 cup Diced Red Onion
1/4 cup Chopped Cilantro
1 pack Sugar
If making a single pan of Roja, you must use the other half of the can of Fire Roasted Salsa to make a single pan of Wild Salsa.
Revised 7/23/25
Print 4 per page Scale 140
Fire Roasted Salsa
Start with one can of Fire Roasted Salsa.
Open the Can Lid 90%
Using the Can opener, cut around the lid 90% of the way.
Doing this will keep the lid attached to the can to help eliminate injury. See Lid Safety step for more information.
Add Salsa to 1/6 pan
Carefully pour half of the can of Fire Roasted Salsa into a 1/6 pan.
Lid Safety
Carefully press the lid of the can down into the can. Carefully crush the top of the can to keep the lid from being able to come back out of the can.
You can use the edge of the table to assist in crushing the can.
Doing this will elminate injury when taking the trash out.
Diced Red Onion
Add 1/2 cup of Diced Red Onion.
The Diced Red Onion must be prepped the same day the Roja Salsa is being prepped, or it will shorten the shelf life.
Chopped Cilantro
Add 1/4 cup of Chopped Cilantro.
The Chopped Cilantro must be prepped same day the Roja Salsa is being prepped or it will shorten the shelf life.
Sugar Pack
Add 1 pack of sugar.
Blend It
Using the Immersion Blender, blend the products together for 1 to 2 minutes, until the texture is smooth.
Pan up
Using a gloved hand or a spoon, pour the finished Roja Salsa into a 1/6 pan for front line use.
Label & Date
Place a prep label on the side of the pan and cover with plastic wrap and/or a plastic lid.
Store in the walk-in cooler, or under the front line.
When storing, remember to practice FIFO.
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