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"The belly rules the mind."--Spanish Proverb

Salsa Camaron (Shrimp Salsa) Recipe

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This recipe for Salsa Camaron (Shrimp Salsa) is from COOKING with DADDY, en la COCINA de NUEVO MEXICO, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1. 28oz can Petite Diced tomato's, (Non-seasoned).
½ cup diced Yellow Onion.
1. cup diced Fresh Roasted Green Chile.
15 Small-sized pre-cooked Shrimp, no tails, cut in half, rinsed thoroughly.
1. Medium-sized Fresh Lime, cut into halves.
2 good pinches of Garlic Powder.
2 good pinches of Salt (or to taste).
Directions:
Directions:
1. In a Food Processor, combine Tomato's, Onion, Garlic Powder, Green Chile and Salt and the juice from one half the Lime, process on a low speed for 10 quick seconds.

2. Slice the other half of the Lime into several wedges (leaving the peeling on), place into a Medium-sized mixing bowl.

3. Add mixture from Food Processor into the bowl, mix with the Limes thoroughly, add additional Salt to taste, serve with Tortilla Chips.
Number Of Servings:
Number Of Servings:
4 Cups
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
* Fresh Roasted Green Chile can be purchased at any Food Grocer's freezer section and are available in several tastes of heat.

* Freezes well.

* Refrigerated shelf life is approx. 4 days.

* Chill before serving.

 

 

 

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