YIELD: 100, 4 oz. servings RELISH: 3½ #10 cans corn kernels, drained 1½ #10 cans tomato, diced 5 cups roasted red bell peppers, chopped 2½ cups red wine vinegar 1¼ cups extra virgin olive oil 2½ cups green onions or fresh cilantro, chopped STEAK: ½ cup black pepper ½ cup cumin 2 Tbsps. cloves 5 cups red wine vinegar 5 cups olive oil 1¼ cup thyme, dried 1 cup brown sugar ⅓ cup salt ½ cup garlic 25 lbs. flank steak 1. For the relish: Combine all ingredients until mixed well. Reserve, ...
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