Spicy Shrimp and Avocado Salsa
1 Yellow Bell pepper 1 Red Bell pepper 4 Roma tomatoes 6 Tomatillos, husks removed 4 Garlic cloves 1 sm White onion, peeled and -quartered (6 oz) 2 Jalapenos, stems removed 1 c Loo...
Ingredients
- 1yellow bell pepper
- 1red bell pepper
- 4roma tomatoes
- 6tomatillos, husks removed
- 4garlic cloves
- 1sm white onion, peeled and
- 1c loose packed chopt cilantro
- 1/4c tomato juice
Directions
- 1
1 Yellow Bell pepper 1 Red Bell pepper 4 Roma tomatoes 6 Tomatillos, husks removed 4 Garlic cloves 1 sm White onion, peeled and -quartered (
- 2
Split peppers in half, lengthwise and lightly oil the skin
- 3
In an oven-proof pan, arrange peppers (skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos
- 4
Broil under high heat 10 to 15 minutes, or until skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft
- 5
Allow vegetables to cool
- 6
Peel skin from peppers
- 7
In a food processor, combine broiled vegetables (including any liquid from the pan) with cilantro, tomato juice, salt, maple syrup and lime
- 8
blend to yield a coarse puree