Lunch: Santa Maria Elks Salsa
Ingredients
10 pounds canned diced tomatoes
25 ounces canned diced green chiles
1 1/2 pounds white onions, finely chopped
2 to 3 cloves garlic, minced
1/2 cup vegetable oil
Salt and freshly ground black pepper
Instructions
Put the tomatoes, chiles, onions, garlic, oil and some salt and pepper in a large bowl. Mix to combine. Cover and refrigerate for at least 12 hours, or up to 1 day, to allow the flavors to blend.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
