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

Southwest Breakfast Tacos
These zippy pockets of deliciousness are kid-friendly, easy to make and a great way to shake up your breakfast routine. Serve topped with your favorite salsa and a dollop of sour cream, if you like. This recipe makes 4 tacos.
5 minutes
15 minutes
Southwest Breakfast Tacos
6 eggs, whisked together with a tablespoon of water or milk
1 tablespoon olive oil
1/2 teaspoon chili powder
1 small red, white or yellow onion, diced
1/2 red bell pepper, diced
4 flour tortillas, lightly grilled
Salt and pepper, to taste
Salsa and sour cream, for topping the tacos
Heat a nonstick skillet to medium-high. Add olive oil, onions and peppers and sauté until vegetables become fragrant and translucent, about 5-7 minutes. Turn heat down to low and add egg mixture and chili powder. Cook until eggs are scrambled and cooked through, scraping bottom of the pan with a rubber spatula frequently, about 5 minutes. Season with salt and pepper to taste.

Divide scrambled eggs among tortilla shells evenly. Top with salsa and sour cream and serve immediately.
Looking for inspiration? Try these recipes:
Sausage Stuffed Zucchini
Sausage Stuffed Zucchini
Tex-Mex Chicken Salad
Tex-Mex Chicken Salad
Easy Philly Cheesesteak Sandwich
Easy Philly Cheesesteak Sandwich
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