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Ingredients
- 2 large ripe tomatoes or 1 (14 ounce) can whole tomatoes, drained
- 1/2 teaspoon salt
- 1/2 cup diced red onions
- 1/4 teaspoon fresh ground black pepper
- 1/8 cup seeded and diced jalapeno peppers (about 4)
- 8 ounces small bay shrimp, cooked and shelled or medium shrimp, coarsely chopped
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon cumin
- 2 cloves garlic, minced
- 4 teaspoons lime juice
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Recipe Info
Category : Appetizers
Rating : 0
Contributor : marc
Print Recipe
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Directions
Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
Remove from the water, cool, and peel.
Coarsely chop the fresh or canned tomatoes and place in a large bowl.
Stir in the remaining ingredients.
Cover and refrigerate at least 4 hours.
Serve with baked tortilla chips or as a side dish.
For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
Stir in shrimp.
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