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.
- 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