Ingredients:
2/3 C. Tomato, fresh, diced
1 TBSP Onion, Green, sliced
2 TBSP Onion, Red, diced
2 TBSP Onion, Yellow, diced
½ TBSP Pepper, Jalapeno, diced
¼ tsp Cilantro, fresh, chopped
¼ tsp Garlic, fresh, minced
1 tsp Seasoning salt, Lawry’s
4 oz. Juice, Tomato
1 tsp Juice, Lemon
12 each Garlic toast, toasted
Procedure:
1. Clean & cut all vegetables & herbs. Place in a mixing bowl.
2. Measure & add garlic, seasoning salt, tomato juice, & lemon juice. Mix to incorporate.
3. Bake garlic toast according to package directions or make your own if you choose.
4. Place about 1 TBSP on each garlic toast.
5. Garnish – Cilantro, sprig
Recipe Type: Authentic2/3 C. Tomato, fresh, diced
1 TBSP Onion, Green, sliced
2 TBSP Onion, Red, diced
2 TBSP Onion, Yellow, diced
½ TBSP Pepper, Jalapeno, diced
¼ tsp Cilantro, fresh, chopped
¼ tsp Garlic, fresh, minced
1 tsp Seasoning salt, Lawry’s
4 oz. Juice, Tomato
1 tsp Juice, Lemon
12 each Garlic toast, toasted
Procedure:
1. Clean & cut all vegetables & herbs. Place in a mixing bowl.
2. Measure & add garlic, seasoning salt, tomato juice, & lemon juice. Mix to incorporate.
3. Bake garlic toast according to package directions or make your own if you choose.
4. Place about 1 TBSP on each garlic toast.
5. Garnish – Cilantro, sprig
Show: Chef’s Table
Recipe Author: UND Executive Chef Greg Gefroh
Chef's Education: Graduate of Northwest Technical College with Culinary Arts degree
Source: http://und.edu/student-life/dining/chef-table-recipes-2010-11.pdf