Sauce Chien

• 1/2 cup finely diced peeled shallots
• 2 ripe plum tomatoes, finely diced
• 2 teaspoons finely minced, seeded hot chili, preferably habanero
• 1 cup fresh lime juice
• 1/2 cup rice vinegar
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped cilantro leaves

1. Mix all the ingredients except the cilantro together in a bowl.
2. Refrigerate for up to two hours.
3. Just before serving stir in the cilantro.

peeled shallots, tomatoes, habanero, lime juice, rice vinegar, salt, cilantro

Taken from cooking.nytimes.com/recipes/4400 (may not work)