Ingredients
FOR SALSA NEGRO-
Chilies de Árbol8
Guajillo Chilies1
Sesame Seeds1 tbsp
Cumin1tsp, seeds
Garlic1 clove
Flamingo Estate Extra Virgin Olive Oil1/2 cup
Apple-Cider Vinegar1 tbsp
Soy Sauce2 tbsp
Oregano1/2 tsp
ASSEMBLY-
Shrimp1 1/4 pound peeled and deveined
Lime Juice1 cup, fresh
Peanuts2 Tbsp raw, unsalted, to serve
Tortillaswarmed
Steps
- For the salsa negro, remove the stems and seeds from the chilies and chop into small, ¼-inch pieces.
- Add sesame seeds, cumin seeds, garlic, and oil to a medium saucepan over medium-high heat. Cook for 4-5 minutes or until the garlic is lightly golden. Remove from the heat and cool for 10 minutes. Add chilies, vinegar, soy sauce, and oregano. Allow to cool for 30 minutes.
- Once cooled, add the mixture to a food processor and pulse just until it's combined, but still coarse.
- For assembly, add the shrimp to a bowl and cover with lime juice, reserving 2 Tbsp. Let sit for 20 minutes and then strain.
- Toss shrimp with ¼ cup of the salsa negro and the reserved 2 Tbsp of lime juice. Season with salt to taste.
- Transfer to a platter and serve with tortillas.
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