Pan Htwe Phyaw (Burmese Salsa)


2             Large ripe tomatoes
2             Green Thai chillies (sliced)
2/3 cup    Chopped fresh coriander leaves (Nan Nan Pin)
1 cup       Diced onions
2 tbsp.     Fish sauce
1/2 tsp.    Salt
1 tbsp.     Vegetable oil
1 clove     Garlic, diced
Scald or char the tomatoes to soften and loosen the skin then peel them. Quarter the fruit and remove the seeds and liquid. Dice the flesh coarsely.
Grind the chillies and the garlic in a mortar
Combine all the ingredients.