YIELD: 8 gallons 20# tomatoes, diced 10# pico de gallo 6 cups yellow onion, chopped 80 green onions, chopped 60 jalapeno peppers, fresh, chopped 48 garlic cloves, chopped 1 cup cilantro, fresh, chopped 2 cups Lawry's Seasoning Salt 6, 46 oz. cans tomato juice 2 cups lemon juice Combine tomatoes and pico in large bowl. Chop onions, peppers, garlic and cilantro. Add to tomato mixture. Add salt, tomato juice and lemon juice. Serve. Recipe by Chef Greg Gefroh, executive chef, University of ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.