Chef Alli’s Zesty Shrimp Salsa as seen on "13 News at 4"
My all-time favorite salsa recipe. The ingredients may seem unlikely in creating a great salsa, yet they are an absolutely wonderful combination - add more horseradish if you like extra zip! Best served at room temp 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 green and white parts
¼ cup chopped green chilies
1 jalapeno, seeded and membranes removed, minced
1 Tbs. bottled chipotle sauce (or to taste)
1 tsp. fresh lemon juice
Zest of same lemon
1 Tbs. evoo
1 ½ cups ketchup
1-2 Tbs. freshly grated horseradish
½ cup diced red onion
1 cup salsa (I use Pace)
2 ripe avocados, peeled and chopped, optional
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