Traditional foods often accompanied by such fiery relishes.

  • 9 medium Thai chillies (or the "heat" equivalent amount of of any other chillie including  strong jalapeños and the milder habaneros), finely sliced.
  • 1/2 teaspoon salt.
  • 1 ½ teaspoons fish sauce.
  • 1/2 cup chopped scallion.
  • 1/2  cup chopped cilantro.
  • 1 cup quartered ripe cherry tomato.
  • Lime juice.
  1. Put the chillies, salt, fish sauce, scallion and cilantro into a processor. Homogenise well. Remove the mixture from the bowl and place in a mortar. Pound the paste for a few minutes with a pestle to release that extra level of flavour.
  2. Add the cherry tomatoes and lightly pound to combine. Taste and add lime juice as preferred, adjust other seasonings if required. Transfer to a small dish ready to place on the table.