CHIMICHURRI SALSA RECIPE RECIPES

Steps:

• Place tomatoes into a colander set over a large bowl and allow to drain. Save drained juice to add back to salsa if it is too thick or save to add to soups or other dishes.
• Add chopped onion to a medium bowl and cover with cold water. Set aside for 10 minutes, drain, and then rinse.
• Add garlic to a blender or bowl of a food processor and pulse until chopped small. Scrape the sides, and then add the drained tomatoes, drained and rinsed onions, peppers, cilantro, 1/4 teaspoon of salt, and the juice of half a lime. Pulse until your desired texture. Taste, and then season with additional salt or lime juice. (We typically add 3/4 teaspoon of salt).
• This salsa improves with time so if you have the option, set it aside in the refrigerator for 30 minutes or more before serving. Store in the refrigerator up to a week.

Steps:

• Make sure to dry the shrimp on paper towels very well. Transfer them to a bowl.
• Drizzle the shrimp with a lug of olive oil and season well with the seas salt, Mexican seasonings, smoked paprika, garlic and onion powder. Use a wide spatula and Toss to coat well all over.
• Allow the seasoned shrimp to rest at room temperature for 15 minutes.
• Meanwhile work on the heirloom salsa fresca. Dice the tomatoes and toss together with the scallions, chile pepper, cilantro leaves and lime juice. Season to taste with the sea salt and set aside.
• Preheat a cast iron pan over medium high heat for a a few minutes.
• Using a pair of tongues add the shrimp to the hot skillet. Sear for about 45 seconds on each side until it curls up and is golden brown on both sides.
• Transfer the cooked shrimp to a plate and keep warm while charring the tortillas.
• Place each tortilla on a burner with low flame until nice charred marks form. About 30 seconds or so, keep a close eye on them so they don't burn.
• Assemble your tacos by placing the shrimp inside the charred tortillas, spoon some of the salsa Fresca on top and a light drizzle of crema or sour cream. Garnish with cilantro and the chile pepper slices to taste.
• Serve with the lime wedge to squeeze on top right before the first bite !