Ingredients
1lbtomatoes,(or 1½ cups), canned fire roasted, diced tomatoes
1smallred onion
3clovegarlic
1tbspolive,or vegetable oil
2tbspbalsamic,or sweet sherry vinegar
2tbspbrown sugar
¼cuptamazula hot sauce,or another favorite mexican offering
salt
12ozshrimp,cooked, peeled, deveined, medium size
1smallavocado
3tbspcilantro,chopped
Preparation
Roast tomatoes on a rimmed baking sheet about 4 inches below a preheated broiler for 5 or 6 minutes per side, until soft, blackened, and blistered. Remove and let cool.
Meanwhile, turn oven to 425 degrees F. On another baking sheet, drizzle onion and garlic with oil and toss to combine.
Roast, stirring a few times, until richly browned. This will take about 15 minutes total. When tomatoes are cool, pull off blackened skins.
Scoop tomatoes into a food processor and pulse several times to chop into small pieces. Scrape into a large bowl.
Without washing food processor, scoop in onion and garlic, then pulse until coarsely chopped. Scrape in with tomato and stir in vinegar, brown sugar, and hot sauce.
Taste and season highly with salt.
Add shrimp, avocado, and cilantro to sauce and stir to combine.
