5 large homegrown tomatoes, chopped
2 large red bell peppers, seeded and chopped
1 small white onion, chopped
1 red onion, chopped
1/2 an English cucumber, chopped
8 cloves garlic, sliced
1 cup white vinegar
3 Tablespoons karo syrup
2 Tablespoons Kosher salt
1 Chipotle Pepper, from a can, minced
juice of three large limes
1/4 cup cilantro, chopped
2 large avocados, cubed
1 teaspoon black pepper, coarsely ground
1 pound shrimp, boiled in crab boil and peeled
1 pound of crabmeat (or “K”rabmeat)

Combine 3 chopped tomatoes, bell peppers, white onion, garlic, vinegar, karo, salt, black pepper, and chipotle in a saucepan and simmer for 45 minutes. Chill mix in an ice bath. Using an immersion blender, “jzuge” the tomato blend until smooth. Add fresh tomatoes, red onion, cucumber, shrimp, crab, cilantro, avocado and lime juice. Let set in the refrigerator for half hour or so, giving the ingredients time to marry. Add salt/lime juice to taste. Serve with tortilla chips and side cups of finely minced Jalapenos, minced cilantro and lime wedges.