Ingredients:
48 ounces - Tomatoes, fresh
16 ounces - Jalapeno Pepper, fresh
1 each - Jumbo yellow onion
6 cloves - Garlic, peeled
1/2 ounce - Kosher Salt
1/4 ounce - Black Coarse Pepper
3 ounces - Olive Oil
4 ounces - Cilantro Fresh, Cleaned
46 ounces - Tomato Juice

Directions:
Grease sheet pan with olive oil.
Core tomatoes and place onto pan.
Add jalapenos.
Peel and quarter onion, peel garlic and place onto pan and spread out
Sprinkle salt and pepper over top.
Place into pre-heated 350 oven for about 40 minutes.
Remove and put in blender.
Add tomato juice and puree fine.
Adjust seasoning with salt and pepper.
Fold in chopped cilantro.

Bon Appetite!

Executive Chef
Larry R. Walker Jr.