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Hot Thai Salsa - Chef Allen Susser
Ingredients:
1 cup vine ripe red tomatoes, large dice
1 cup vine ripe yellow tomatoes, large dice
1 tablespoon Minced Garlic
3 Tablespoons Chopped shallots
1 Tablespoon Chopped mint
2 Tablespoons Chopped cilantro
1 Small Sorrano chile, cut in small rounds
1 Teaspoon Thai fish sauce
1 Tablespoon Sweet Soy sauce
1 Tablespoon Hot Sesame oil
Procedure:
Place all brine ingredients into a small bowl. Cover and refrigerate for ‡ hour. In a hot wok heat the seasame oil and add the salsa. When ready to serve, stir fry until just heated through, spoon the salsa on to the plate with the swordfish.
Recipe Type: Authentic
Recipe Author: Chef Allen Susser
Recipe Source: http://restaurant.chefallens.com/newsletters/2008-09.html
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