Spicy Thai Salsa © ejmorris 2003

Make this a few hours before serving so the flavours meld. Ingredients Preparation
  1. Preheat toaster oven (or broiler) to high temperature. Place shallots, garlic and chilies in a shallow dish. Brush with oil. Broil for about 8 minutes, turning them over once. They should be tender and a bit charred. Roughly chop and place in a small bowl.

  2. Stir diced tomato into shallot mixture.

  3. Add fish sauce and lime juice to vegetables and toss to mix. Add salt and pepper to taste. Serve warm or at room temperature.

It is good as a dipping sauce for Fondue Chinoise.

adapted from SALSAS AND KETCHUPS by Silvana Franco

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