Recipe courtesy of Santa Maria Elks Lodge
12 hr 15 min
15 min
50 servings


  • 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


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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