Dai Mint and Tomato Salad

1. 1

   Place the garlic and salt in a large mortar and pound together.

2. 2

   Or place them in a large bowl and use the back of a flat spoon to mash them against the side of the bowl.

3. 3

   Add the fresh chile, if using, the mint, and the scallions and continue to pound or mash to soften and blend.

4. 4

   Add the tomatoes and gently pound or mash until borken up a little.

5. 5

   Add the chile oil and toss well.

6. 6

   Serve the salad mounded in a shallow bowl, with the juices poured over.

7. 7

   Heat the oil in a wok or skillet.

8. 8

   As soon as it starts to smoke, toss in the chile flakes, taking care not to splash yourself, and remove from the heat.

9. 9

   Let stand until completely cool, then transfer to a clean dry glass jar and store in a cool place.

10. 10

    If you wish, in several days you can strain out the chiles and store them separately or discard them, leaving you with just a gleaming orange spicy-hot oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.