Green Tomato Salsa with Thai Spices
by Montanamato
from Cooking Light
4 green tomatoes (about 2#)
1 large red onion
1/4 cup fresh cilantro, chopped
2 Tbls fresh lime juice
2 Tbls fish sauce
1 Tbl rice vinegar
2 tsps serrano chile, minced
2 tsps fresh ginger, minced
2 tsps ground coriander
2 tsps olive oil
1 tsp sesame oil
1 cup chopped green onions
1 cup yellow bell pepper, julienne cut
Cut tomatoes and red onion in half vertically. Cut each half horizontally into thin slices; set aside.
Combine ingredients cilantro through sesame oil in large bowl; stir well. Add tomatoes, red onions, green onions, and bell pepper. Toss and let stand 1 hour.
Yield approx. 8 one cup servings.
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