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2             Large ripe tomatoes
2             Green Thai chillies (sliced)
2/3 cup    Chopped fresh coriander leaves (Nan Nan Pin)
1 cup       Diced onions
2 tbsp.     Fish sauce
1/2 tsp.    Salt
1 tbsp.     Vegetable oil
1 clove     Garlic, diced
  • Scald or char the tomatoes to soften and loosen the skin then peel them. Quarter the fruit and remove the seeds and liquid. Dice the flesh coarsely.
  • Grind the chillies and the garlic in a mortar
  • Combine all the ingredients.
4 Serves.