South of the Border Cocktail Sauce
Recipe by Chef Jim Coleman
Whip up some of this sauce with prepared cooked shrimp and you’ve got an easy first course.
Makes about 1½ cups
- 1 large tomato
- ½ of medium white onion
- 1 jalapeño chile pepper
- ¼ cup fresh cilantro
- 3 tablespoons fresh lime juice
- salt & white pepper to taste
- 1. Finely dice all the ingredients and place them in a mixing bowl. Toss in the lime juice salt and white pepper.
- 2. Let the sauce rest for 30 minutes. Sauce is best if used the first day.