Recipe information
Yield
makes about 1/2 cup
Ingredients
5 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
2 tablespoons rice-wine vinegar
1 tablespoon sugar
2 fresh red hot chiles, finely chopped
2 garlic cloves, minced
2 shallots, thinly sliced
2 tablespoons finely chopped fresh cilantro
Preparation
Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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