Cajun Salsa

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Green bell peppers 500 mL
Red bell peppers 500 mL
Celery 500 mL
Onion Flakes, Dehydrated 300 g 175 mL
Tomato purée 2 L
Cajun Seasoning 560 g 90 mL
Cilantro Leaves 138 g 30 mL


Combine chopped bell peppers and celery. Rehydrate onion flakes in 1 cup (250 mL) cold water for 10 minutes. Drain. Add to pepper mixture. Add remaining ingredients. Mix well. Chill. Serve with tacos nachos fajitas and other Mexican dishes or as a relish with cold meats.

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