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

Steak Sandwiches with Peppers and Onions
These tasty sandwiches are a snap to toss together and it's all done on the grill. If you've never cooked with a Shishito pepper you're in for a real treat; they are difficult to find and very seasonal so if you can't locate a Shishito, use whatever type of pepper you like. This recipe makes 4 open-faced sandwiches.
10 minutes
10 minutes
Steak Sandwiches with Peppers and Onions
For the sandwich spread:
3 tablespoons sour cream
1 tablespoon horseradish

1 16-ounce boneless ribeye steak, or the equivalent
1 red, yellow or sweet onion, sliced into half-moons
12-16 shishito peppers, washed and stemmed
1 tablespoon olive oil
2 ciabatta buns, split lengthwise
Salt and pepper, to taste
Make the sandwich spread: Combine sour cream and horseradish in a small bowl; cover and refrigerate until ready to use.

Preheat a gas or charcoal grill to medium-high. Season steak with salt and pepper on both sides. Grill steak for 5-6 minutes on each side for medium-rare. Remove from heat and let steak rest for 10 minutes before slicing into thin strips cross-wise.

While the steak is cooking, heat olive oil in a grill-proof skillet; add peppers and onion slices. Cook, stirring every couple of minutes, until peppers are toasted on the outside and onions have softened and begun to char at the edges. Remove from heat.

Place split rolls, cut side down onto the grill and let them toast up for about 30 seconds.

To assemble the sandwiches, spread some of the sour cream mixture onto each half of your ciabatta buns. Add steak, onions and peppers, distributing evenly amongst buns. Season with salt and pepper and serve.
Looking for inspiration? Try these recipes:
Autumn Vegetable Roast
Autumn Vegetable Roast
Moroccan Chicken with Olives and Lemon
Moroccan Chicken with Olives and Lemon
Stuffed Bell Peppers
Stuffed Bell Peppers
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