Sunday, July 28, 2013

Mama Canales-Garcia’s Avocado and Shrimp Salsa

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Mama Canales-Garcia’s Avocado-Shrimp Salsa from the smitten kitchen Perfect for steamy summer days (and nights).
Makes about 6 cups salsa
  • 1 pound small shrimp, shelled and deveined or pre-cooked and defrosted
  • 2 firm-ripe avocados, halved, scored into a small dice
  • 2 cups grape tomatoes, quartered or 2 cups chopped tomatoes, drained a little
  • 1/2 small white onion, very finely chopped (use red if you can’t find white)
  • 1 small jalapeño, seeded and finely chopped (optional)
  • Drizzle of olive oil
  • Juice of 1 to 2 limes
  • Salt
  • Handful cilantro leaves, roughly chopped
  • Hot sauce, on the side
  • Tortilla chips, to serve

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