Ingredients

　　5 tablespoons fresh lime juice

　　3 tablespoons Asian fish sauce

　　2 tablespoons rice-wine vinegar

　　1 tablespoon sugar

　　2 fresh red hot chiles, finely chopped

　　2 garlic cloves, minced

　　2 shallots, thinly sliced

　　2 tablespoons finely chopped fresh cilantro

　　Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.