Joanne's Spicy Shrimp Salsa
Per serving
This is my picky husband's favorite salsa. Sometimes he'll just eat the salsa by itself as a salad! This recipe comes from one of my favorite cookbooks, "The Junior League Celebration Cookbook." Cooking time is refrigeration time.
Ingredients
- large ripe tomatoes or (14 ounce) can whole tomatoes, drained↗1
- cup diced red onion1⁄2 cup
- cup seeded and diced jalapeno pepper (about 4)1⁄8 cup
- ounces small bay shrimp, cooked and shelled or 8 ounces medium shrimp, coarsely chopped↗8 ounces
- tablespoon chopped fresh cilantro1 tablespoon
- teaspoon cumin↗1⁄2 teaspoon
- cloves garlic, minced↗2
- teaspoons lime juice↗4 teaspoons
- teaspoon salt↗1⁄2 teaspoon
- teaspoon fresh ground black pepper↗1⁄4 teaspoon
Step-by-step instructions
- 1
Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
- 2
Remove from the water, cool, and peel.
- 3
Coarsely chop the fresh or canned tomatoes and place in a large bowl.
- 4
Stir in the remaining ingredients.
- 5
Cover and refrigerate at least 4 hours.
- 6
Serve with baked tortilla chips or as a side dish.
- 7
For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
- 8
Stir in shrimp.
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