Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
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.
Yield: makes About 3 Cups
- 1 lb. plum tomatoes, cored and roughly chopped
- 4 oz. Mexican dried shrimp (available at <a href="http://www.melissas.com">melissas.com</a>), soaked overnight, drained and roughly chopped
- <sup>1</sup>⁄<sub>4</sub> cup roughly chopped pickled jalapeños, plus 2 tbsp. brine from jar
- <sup>1</sup>⁄<sub>4</sub> cup roughly chopped cilantro
- <sup>1</sup>⁄<sub>2</sub> small white onion, roughly chopped
- Juice of 2 limes
- Kosher salt, to taste
- 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.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.