Joanne'S Spicy Shrimp Salsa - cooking recipe

Ingredients

1 large ripe tomatoes or (14 ounce) can whole tomatoes, drained
1/2 cup diced red onion
1/8 cup seeded and diced jalapeno pepper (about 4)
8 ounces small bay shrimp, cooked and shelled or 8 ounces medium shrimp, coarsely chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon cumin
2 cloves garlic, minced
4 teaspoons lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
Remove from the water, cool, and peel.
Coarsely chop the fresh or canned tomatoes and place in a large bowl.
Stir in the remaining ingredients.
Cover and refrigerate at least 4 hours.
Serve with baked tortilla chips or as a side dish.
For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
Stir in shrimp.