Prep 15 mins
Cook 0 mins
- 1 1⁄2 cups seeded and chopped vine-ripened tomatoes
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely minced fresh ginger
- 3 tablespoons fresh lime juice
- 2 tablespoons light brown sugar
- 2 tablespoons Thai fish sauce or 2 tablespoons vietnamese fish sauce
- 2 teaspoons thai chili sauce or 2 teaspoons other asian chili sauce
- Combine all of the ingredients in a small bowl.
- Serve at room temperature or chilled.
- The salsa will keep for up to 2 days in the refrigerator.