Mrs. Foodrite Salsa Mexicana (250 g)

Product Ingredients:

Tomato Paste, Liquid Glucose, Sugar, Water, Dehydrated Onion, Jalapeno, Capsicum, Iodized Salt, Spices & Condiments, Thickener (415), Acidity Regulator (260,330), Preservative (211)
CONTAINS PERMITTED CLASS II PRESERVATIVE (211)

Nutritional Information*:
Serving Size: 15 g

Nutritional Content	Value Per Serve	Per Serve Percentage Contribution to RDA**	Value Per 100 g
Energy (kcal)	35.70	1.79%	238
Protein (g)	0.33		2.23
Fat (g)	1.23	1.84%	8.2
Saturated fat (g)	0.19	0.87%	1.279
Carbohydrate (g)	5.72		38.1
Sugar (g)	2.40		16
Added Sugar (g)	2.81	5.61%	18.7
Sodium (mg)	124.99	6.25%	833.29

*Approximate Value

** Per Serve percentage contribution to Recommended Dietary Allowance (RDA) calculated on the basis of 2000 kcal energy for average adult per day.

Best Before:

Glass Bottle Packing

BEST BEFORE NINE MONTHS FROM MANUFACTURE

Storage Instructions:

STORE IN A COOL AND DRY PLACE.

Usage Instructions:

RECIPES OF MEXICAN MUSHROOM ROLL

1 tortilla sheet, 1/2 cup fresh mushrooms cut into small cubes, ½ cup mixture of small cubes of onion, Capsicum, Cabbage,2-3 jalapenos and chopped coriander , 1 tablespoon oil, Food Rite’s Mexican salsa, 1 tablespoon Food Rite’s cheesy jalepeno dip , salt and pepper to taste.

mexican stle beans and chicken salsa salad

Ingredients

For Dressing :- 1 cup Foodrite’s Mexican salsa

1 teaspoon chopped green chills

2 teaspoon chopped coriander

1 teaspoon lemon juice,

2 teaspoon salad or olive oil

salt n crushed pepper to taste.

For Salad :- 2 cup boiled rajma or baked beans ( if using canned baked beans throw away the tomato puree in can and rinse beans under water.

1 cup iceberg lettuce ( washed, rinced in ice water and torn into bite sized pieces),

1 cup red yellow and green capsicums chopped

½ cup onion chopped

½ cup tomatoes chopped after removing seeds

handful of coriander leaves

1 chicken breast grilled and then chopped in small cubes,

½ cup chopped riped pineapple cut in small cubes

salt n crushed black pepper for taste

Instructions

Method : In a non stick pan heat the oil on high flame. When hot add mushrooms and toss for a minute. Then add remaining vegetables and adjust salt and pepper. Sauté for another minute till mushrooms are cooked and other vegetables are half cooked and are still little crunchy. Keep aside and let cool.

~ Wipe the same pan and heat tortilla sheet from both sides evenly. Then take it on a chopping board. Spread half of the Food Rite’s cheesy jalepeno dip.

~ Now in a bowl take the sautéed vegetables and mix them with Food Rite’s Mexican salsa. Spread this mixture on tortilla sheet. Drizzle remaining cheesy jalepeno dip. Roll it with sides tucked in.

~ Grill it in the pan from all sides till crispy from outside. take it out, cut and serve it

Prepare the dressing :- Take all the ingredients of dressing in a small bowl and mix well.

Preparation for salad:- Toss all the ingredients of salad in a bowl with salt and pepper. Pour prepared salad dressing on top and mix well with a spoon. Garnish with fresh coriander and serve immediately.