Salsa is one of those things I usually buy in a jar. I don’t know why I don’t make my own salsa more often, it’s not like it’s difficult to do. I think it’s because fresh tomatoes in any other season but the current one are always so anemic-looking and tasteless.
But tomatoes are spectacular right now, that’s for sure. This is the best tomato season I can remember in a long time here in North Carolina. I decided to take advantage of the bounty and make my own salsa.
Salsa from a jar, in general, is a low-carbohydrate food that’s pretty healthy. However, some brands are chock-full of salt and others have added sugar. Many jarred salsas also contain “natural flavoring” whatever that is. (I’m guessing if it was something good, they would be more specific.)
The salsa recipe below gets a boost of protein from the shrimp and you can make it as low-sodium as you’d like. Plus you won’t have to worry about what that mysterious “natural flavoring” might be. The majority of the sodium in the recipe comes from the shrimp, tomato sauce and the added salt. If you are watching your sodium intake, reduce the amount of shrimp, use low-sodium tomato sauce and/or skip the added salt.
If you want to start with raw shrimp, keep it in the shell and bring a combination of water and apple cider vinegar to boil in a large pot. Add the shrimp and cook just until the shrimp turns opaque (it won’t take longer than about 3 minutes). Transfer the shrimp to a bowl of ice water to stop the cooking process. When cool enough to handle, peel the shrimp and proceed with the recipe.
If hot and spicy isn’t your thing, substitute a banana pepper or some green bell pepper for the jalapeño.
Serve this Shrimp Salsa with celery sticks, sliced cucumbers or tortilla chips (if you can afford the carbs).
- 2 pounds cooked shrimp peeled
- 1 large onion minced
- 2 tomatoes seeded and finely chopped (I used heirlooms)
- 1 small jalapeño pepper seeded and minced
- 2 avocados peeled, pitted and finely chopped
- 6 garlic cloves minced
- Juice of 4 limes
- 8 ounces tomato sauce or chunky tomato sauce
- Freshly ground black pepper
Chop the cooked shrimp into bite-sized pieces. Add to large nonreactive bowl along with the onion, tomatoes, jalapeño, avocado, garlic, lime juice and tomato sauce. Season with salt and pepper and mix well. Cover and refrigerate for at least 3 hours before serving.
Leftover salsa can be stored in the refrigerator for up to 3 days.
Nutritional information is for the salsa only and does not include any dippers.