I recently noticed that I had an extra jar of chunky salsa on hand from my recipe-testing day job. Now, a thing to know about me is that I'm a salsa snob (fresh is best!). So, this leftover jar of salsa wasn't going to get much love.
Cue this recipe. I used that chunky salsa and pureed it up with a chipotle pepper. When it's through with a spin in the blender, you actually can't even tell it's salsa! It's just a spicy tomato sauce. I served it here with shrimp, and polenta cakes but this would also be a good sauce to serve with grilled chicken, steak or fish.
IngredientsNonstick cooking spray
1 roll refrigerated polenta, cut into 1/4-inch slices
1 chipotle pepper in adobo sauce (plus a teaspoon of the adobo sauce if you\'d like it extra spicy)
1 jar (15.5 ounces) mild chunky salsa
1 tablespoon olive oil
3 garlic cloves, minced
4 green onions (white and light green parts only), finely chopped
1-1/4 pounds raw 26-30 count peeled and deveined shrimp
1/3 cup dry white wine
1/2 teaspoon dried marjoram
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Chopped fresh cilantro leaves, for garnish