Ingredients
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2 large ripe tomatoes or 1 (14 ounce) can whole tomatoes, drained
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1/2 cup diced red onion
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1/8 cup seeded and diced jalapeno pepper (about 4)
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1 tablespoon chopped fresh cilantro
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1/2 teaspoon cumin
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2 cloves garlic, minced
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4 teaspoons lime juice
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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8 ounces small bay shrimp, cooked and shelled or 8 ounces medium shrimp, coarsely chopped
Instructions
- 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.