Aurora Catering's

Table Salsa
Yield - almost 1 gallon

Ingredients:
#10 can of fillet tomatoes ( I use Reinhart 74-40)
1 cup onions- chopped
1/2 cup Jalapenoes-chopped
1/4 cup fresh cilantro-chopped
1/4 teaspoon garlic powder
1 teaspoon black pepper
3/4 teaspoon Salt

Method:
Mix all together in large bowl. Chill and serve.

Alternate Method:
Reinhart 74-40 tomatoes has 74 parts tomatoes and 40 parts tomatoes sauce in case you can't get that brand.

Plate Presentation:
Serve with restaurant style corn chips or is good to put on Mexican dishes or steaks.

Chefs Notes:
Thanks to Randy Paris for this recipe!!
Received a free bottle of Louisiana Hot Sauce!
Randy Paris
735 S. Co. Rd. 557
Gwinn, MI 49841
e_mail: AYooper eh@aol.com
Phone: 906 346-4812

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Contact us for further details....ChefEmile@CustomCatering.net

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Revised: December 20, 2011.