15 min prep

Serves: 6 - 8

• 2 small jalapeno peppers, remove stems, seeds and finely chop
• 1/2 medium onion, peel and dice
• 1 pint cherry tomatoes, cut in half
• 2 tablespoons cilantro leaves, roughly chop
• 2 tablespoons Vienamese Coriander (rau ram), roughly chop
• 2 - 3 tablespoons fish sauce
• 2 - 3 tablespoons lime juice

1. In a medium bowl, combine the peppers, onion, cherry tomatoes, cilantro and Vietnamese Coriander.
2. Add the fish sauce and lime juice, a tablespoon at a time.
3. Mix thoroughly.
4. Adjust seasoning to taste.

This fresh salsa is eaten all over Mexico.  It is excellent when served with Fish Taco's or barbeque meats.