Cooking for a crowd
Five-Minute Blender Salsa for 24
These are estimates. They come from rules of thumb, not a recipe we tested at this size. Go by the recipe's own doneness cues and a thermometer, and taste as you go.
The plan
Make it 2 ½ times over: about 25 servings (1 to spare).
The recipe serves 10. How it cooks: no cooking.
Pans, pots and the oven
- About 2 ½ quarts: your biggest mixing bowl.
Timing
- Prep: about 11 minutes of hands-on work (the recipe's 5 minutes, times 2 ½, a little faster once you're set up).
Good to know
- Keep it cold until serving (40°F or colder), and set out a smaller bowl at a time, or set the bowl over ice.
Ingredients for about 25
Every amount × 2 ½, except the marked ones: those don't grow in a straight line.
- 2 ½ cans whole peeled tomatoes, 28 oz, with juice
- 2 ½ cans diced green chiles, 4 oz
- 1 ¼ medium onion, roughly chopped
- 2 ½ jalapeños, stem removed, halved (seed for mild) Start with 1 ⅔. Start with 2/3 and add the rest after tasting. Heat builds as a big batch sits, and a crowd has mild eaters in it.
- 5 cloves garlic
- 1 ¼ cups cilantro, loosely packed, with stems
- ⅓ cup lime juice
- 2 ½ tsp kosher salt Start with 1 ⅞ tsp. Add 3/4 of it, then taste near the end and add the rest only if it needs it. In a big batch salt adds up fast, and broth, cans and cheese bring their own.
- 1 ¼ tsp ground cumin
- 1 ¼ tsp granulated sugar
The recipe's own step: “Taste and add more salt, lime or jalapeño if you like.”
Rounded to kitchen measures. Eggs are rounded up to whole eggs.
Keeping a big batch safe
- Keep hot food at 140°F or hotter and cold food at 40°F or colder; nothing sits out more than 2 hours (1 hour above 90°F). (USDA FSIS: "Danger Zone" (40°F to 140°F))
- Split big batches into shallow containers so they cool quickly. Hot food can go straight into the fridge. (USDA FSIS: Leftovers and Food Safety)
Back to the recipe More recipes for a crowd
How we work it out
- How it cooks decides how it grows. Baked dishes and casseroles are made as separate batches of the recipe as written, one pan's worth at a time. Soups, stews and chili go in one bigger pot, or several. Slow cooker and pressure cooker recipes get one batch per cooker or per round. Roasts become more roasts, not a bigger one. Skillet, griddle, grill and fried recipes cook in rounds.
- Pans and the oven. We assume a home oven with two racks, two baking dishes or cake pans per rack, or one sheet pan per rack. More pans than that means another round in the oven.
- Pots. The volume comes from the weight of the ingredients (about a liter for each kilogram; dry pasta, rice and grains count 2½ times, since they soak up water), in a pot no more than 3/4 full.
- What we don't simply multiply. Salt: add 3/4, taste, then the rest. Cayenne, chiles and hot sauce: start with 2/3. Ground spices and dried herbs: start with 3/4 once it's 3 batches or more. Bay leaves and other whole spices: about half the extra. Baking soda, baking powder and yeast: batch by batch. Frying oil and the water for boiling: by the pot, not the recipe. A big pot of soup or stew: hold back a tenth of the liquid.
- Timing. Each extra batch adds about 3/4 of the recipe's prep time. A big pot takes about 3 more minutes per extra quart to come to a simmer on one burner. Meat browns in batches no bigger than the recipe's. A full oven bakes a little slower: swap and turn the pans halfway, and allow 5 to 10 minutes more.
These are our rules of thumb, not tests of each recipe at each size. The recipe's own doneness cues and a thermometer come first.