Joanne'S Spicy Shrimp Salsa

• 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

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

tomatoes, red onion, jalapeno pepper, bay shrimp, fresh cilantro, cumin, garlic, lime juice, salt, fresh ground black pepper

Taken from www.food.com/recipe/joannes-spicy-shrimp-salsa-91336 (may not work)