Salsa

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

1. 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 North Dakota, Grandforks.