Pulse the tomatoes, onion, green pepper, jalapeno pepper and cilantro in a food processor just until combined. Pour into a large serving bowl. Stir in the chili cocktail sauce, horseradish, shrimp and green onion.
Season to taste with additional horseradish. Serve with black bean or blue corn tortilla chips.
Note: If fresh tomatoes are not available, substitute one 28-ounce can organic whole peeled tomates, drained and chopped. You may also substitute prepared horseradish for fresh horseradish.
About this recipe:
This is a recipe that I created one day with leftovers from the refrigerator for a gathering with my sister and her husband. It was a big hit and we now serve it all the time at parties and events.