Joanne's Spicy Shrimp Salsa
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.
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INGREDIENTS
Nutrition- 1
- 1⁄2cup diced red onion
- 1⁄8cup seeded and diced jalapeno pepper (about 4)
- 8
- 1tablespoon chopped fresh cilantro
- 1⁄2teaspoon cumin
- 2
- 4teaspoons lime juice
- 1⁄2teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
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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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