October 20, 2021

To Our Valued Customers:

There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions are safe for consumption.

Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.

If you have any questions, please contact either me or Sara Brinkley, Director of Food Safety, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.

As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.


Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile

Easy Chilaquiles
This traditional Mexican breakfast also tastes great for brunch or dinner, making it a true multi-tasker! Smokey and spicy, this flavorful dish will keep you going strong well into the afternoon. This recipe makes 4 servings but can be halved.
10 minutes
20 minutes
Easy Chilaquiles
For the red sauce:
3 tablespoons vegetable oil
1/2 white onion, chopped
2 garlic cloves, minced
2 1/2 cups crushed tomatoes with juice
4 chipotles in adobo sauce
1 cup chicken stock

Remaining ingredients:
12 ounces corn tortilla chips
1/2 red or white onion, sliced
1/2 cup queso fresco
1 avocado, pitted, peeled and sliced
Handful of fresh cilantro leaves, chopped
Salt and pepper, to taste
Make the sauce: Heat oil to medium-high in a heavy skillet. Add onion and garlic and cook for 3-4 minutes, until the onions just begin to soften and turn fragrant. Remove from heat, season to taste with salt and pepper, and let cool for a few minutes before continuing. Once the garlic and onions are cooled add to a blender or food processor along with tomatoes, chipotles with adobo and chicken stock. Blend until almost smooth. Pour sauce back into skillet and heat on medium-low for 10 minutes.

Turn up heat to medium-high. Add tortilla chips a handful at a time and fold gently to coat with the sauce. Once chips are added and coated with sauce, season with salt and pepper and transfer to a serving dish. Top with queso fresco, avocado, onion and cilantro. Serve immediately.
Looking for inspiration? Try these recipes:
Easy Slow Cooker Pulled Pork Sandwiches
Easy Slow Cooker Pulled Pork Sandwiches
Perfect Chicken Noodle Soup
Perfect Chicken Noodle Soup
Creamy Asparagus Soup
Creamy Asparagus Soup
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