Serves: 4 servings
3 medium tomatoes, cut into bite-sized wedges
2 Thai (bird's eye) chilies, seeded and thinly sliced
¼ cup chopped cilantro
Juice of 2 limes
⅛ cup fish sauce
⅛ cup water
Toss all of the ingredients together in a large bowl. Let rest at room temperature until ready to serve. Use a slotted spoon for serving.
3 medium tomatoes, cut into bite-sized wedges
2 Thai (bird's eye) chilies, seeded and thinly sliced
¼ cup chopped cilantro
Juice of 2 limes
⅛ cup fish sauce
⅛ cup water
Toss all of the ingredients together in a large bowl. Let rest at room temperature until ready to serve. Use a slotted spoon for serving.
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