Recipe Swap

1 each yellow and red bell peppers, halved

4 roma tomatoes

6 tomatillos, husked removed

4 garlic cloves, peeled

1 small white onion, peeled and quartered

1 to 2 jalapenos

1 cup loosely packed chopped cilantro

1/4 cup tomato juice

2 teaspoons each coarse salt and maple syrup

4 tespoon fresh lime juice

2 avocadoes, diced

1 pound cooked cocktail shrimp

Place the bell pepper in baking dish and lightly oil the skins.  Add the tomatoes, tomatillos, garlic, onion and jalapenos and broil under high heat 10-15 minutes or until the skins of the peppers are blistered and soft  Allow the veggie to cool and then put in a food processor along with any juice from the baking pan.  Add the cilantro, tomato juice, salt, maple syrup and lime juice.  Blend to a coarse puree.  Just before serving, add avocado and shrimp and mix well.  Serve with chips