Ingredients:
1 medium Yellow Bell pepper |
1 medium Red Bell pepper |
4 medium Roma tomatoes |
6 medium Tomatillos, husks removed |
4 Cloves Garlic cloves |
1 small White onion, peeled and quartered (6 oz) |
2 medium Jalapenos, stems removed |
1 cup Loose packed chopped cilantro |
1/4 cup Tomato juice |
2 teaspoon Coarse salt |
2 teaspoon Maple syrup (real maple) |
4 teaspoon Fresh lime juice |
2 medium Avocados peeled, seeded and diced |
1 pound Cooked shrimp, peeled and diced |
1 package Tortilla chips |
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Preparation / Directions:
Remove stems from Bell peppers. Split peppers in half, lengthwise
and lightly oil the skin. In an oven-proof pan, arrange peppers
(skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.
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.
Allow vegetables to cool.
Peel skin from peppers. In a food processor, combine broiled
vegetables (including any liquid from the pan) with cilantro, tomato
juice, salt, maple syrup and lime juice; blend to get a coarse
puree.
Just before serving, add avocado and shrimp and mix well. Serve with
warm fried tortilla chips.
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