Restaurant Style Shrimp Salsa | Kansas Living Magazine

Ingredients

• Two 10-ounce cans diced tomatoes and green chiles, well drained, juices reserved
• One 28-ounce can whole tomatoes with juice
• 1/3 cup chopped cilantro leaves (or more to taste!)
• 1/2 onion, slices
• 1-2 cloves garlic, minced
• 1 whole jalapeno, quartered and sliced thin, seeds and membranes removed, unless you prefer very spicy salsa
• 1/2 tsp. ground cumin
• kosher salt, to taste
• 1 tsp. sugar
• Zest from a lime
• 1/2 lime, juiced
• 1 can baby shrimp, well drained