Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)

Name: Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
Total time: PT0D0H0M
Yield: makes About 3 Cups
Ingredients: 1 lb. plum tomatoes, cored and roughly chopped; 4 oz. Mexican dried shrimp (available at melissas.com ), soaked overnight, drained and roughly chopped; 1 ⁄ 4 cup roughly chopped pickled jalapeños, plus 2 tbsp. brine from jar; 1 ⁄ 4 cup roughly chopped cilantro; 1 ⁄ 2 small white onion, roughly chopped; Juice of 2 limes; Kosher salt, to taste

Serves
makes About 3 Cups

TODD COLEMAN

In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.

Ingredients

1 lb. plum tomatoes, cored and roughly chopped
4 oz. Mexican dried shrimp (available at melissas.com), soaked overnight, drained and roughly chopped
¹⁄₄ cup roughly chopped pickled jalapeños, plus 2 tbsp. brine from jar
¹⁄₄ cup roughly chopped cilantro
¹⁄₂ small white onion, roughly chopped
Juice of 2 limes
Kosher salt, to taste

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Instructions

Step 1

In a large bowl, combine tomatoes, shrimp, jalapeños plus brine, cilantro, onion, and juice. Season with salt, and let sit at room temperature to meld flavors, at least 1 hour.

In a large bowl, combine tomatoes, shrimp, jalapeños plus brine, cilantro, onion, and juice. Season with salt, and let sit at room temperature to meld flavors, at least 1 hour.