Recipe courtesy of Santa Maria Elks Lodge
Print
Total:
12 hr 15 min
Active:
15 min
Yield:
50 servings
Level:
Easy

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

Directions

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Nonna Maria's Spaghetti alla Puttanesca

Recipe courtesy of David Rocco

Elk Tenderloin with Mushroom Sauce

Recipe courtesy of Coyote Cafe

Basic Salsa Fresca

Recipe courtesy of Matt Armendariz

Salsa Roja

Recipe courtesy of Tyler Florence

Chile de Arbol Salsa

Recipe courtesy of Johnny Hernandez

Roasted Chicken with Salsa Verde

Recipe courtesy of Michael Symon

Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Recipe courtesy of Roberto Santibanez

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa

Recipe courtesy of Ching-He Huang

Trending Videos

So Much Pretty Food Here