Cook the Book: Santa Fe Summer Pot with Avocado and Shrimp

Course Main Dishes

Ingredients in this Recipe

1 1/2 pounds ripe, delicious tomatoes, coarse chopped (do not peel); or one 28 ounce can whole peeled tomatoes
1 large garlic clove, minced
1 pound cooked, peeled shrimp, or firm tofu, or leftover poultry, diced
1 ripe avocado, diced
1 small cucumber, peeled and diced
1/2 a medium red onion, fine chopped
1/2 teaspoon Crossover Spice Blend (recipe follows), or a blend of ground coriander, ground cumin, and fresh ground black pepper
1/4 cup fresh lime juice
1/4 cup ground cumin
1/8 cup (2 tablespoons) fresh ground black pepper
2 limes, each cut into 8 wedges
Handful tortilla chips, lightly crushed

See Full Recipe at Serious Eats