Makes about 1 cup

18 small or 9 medium Thai chilis, stemmed and chopped
1/2 teaspoon salt
1 ½ teaspoons fish sauce
1/2 cup chopped green onion
1/2 lightly packed cup chopped cilantro
1 pint cherry tomatoes, halved
Lime juice (from approximately 2 whole limes)

1. Put the chilis, salt, and fish sauce into a mortar. Work the pestle in a circular motion to crush the ingredients against the sides of the mortar. Stop when you've got a rough mixture.

2. Add the green onion and cilantro. Pound to combine until a rough paste. Add tomatoes pound with a lighter touch. Add lime juice until the salsa is as tart as you like. Serve in a small dish.