How spicy this is depends on how hot the salsa is. Microwave directions included.
Serves 100-120
40 pounds tiny new potatoes, halved or quartered
10 cups water
2-1/2 cups picante sauce
2-1/2 cups lime juice
1-1/4 cups olive oil or salad oil
2 tablespoons salt
2 teaspoons pepper
10 pounds (20 large) tomatoes, seeded and chopped
2-1/2 quarts sliced pitted ripe olives
5 cups sliced green onions
2 cups snipped cilantro or parsley
In a 2-quart microwave-safe casserole micro-cook batches of potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain.
Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.
Nutritional Information 1 serving: Calories 176;Fat 7g;Cholesterol 0mg;Sodium 331mg;Carbohydrate 30g(Dietary Fiber 3g);(Protein 3g)