My all-time favorite salsa recipe. The ingredients may seem unlikely in creating a super fresh salsa (as opposed to one that’s cooked and canned or jarred), yet they are an absolutely wonderful combination! Add more horseradish if you like even extra zip.
Best served at room temperature 24-48 hours after assembling to allow flavors to meld.
1 lb. cooked shrimp, rinsed and tails removed
2 cups diced homegrown tomatoes
1-28 oz. can crushed tomatoes, drained (reserve juice in case salsa needs a little more liquid)
1 bunch green onions, chopped, using both the green and the white parts
1/4 cup chopped green chilies
1 jalapeno, seeded and membranes removed, minced
1 Tbs. bottled chipotle sauce (or to taste)
1 tsp. fresh lemon juice
1 Tbs. olive oil
1 1/2 cups ketchup
1-2 Tbs. freshly grated horseradish
1/2 cup diced red onion
1 cup salsa (I use Pace)
2 ripe avocados, peeled and chopped
Combine all ingredients except avocados. Just before serving, stir in avocados. Serve with your favorite tortilla chips.
Now You’re Cookin’,