Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)

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

Instructions

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.