Ingredients
3
medium (1 pound) tomatoes, chopped
1/4
cup dry-roasted unsalted peanuts, coarsely chopped
1/4
cup finely chopped fresh cilantro
1
tablespoon sugar
2
to 3 fresh Thai, serrano or cayenne chilies, finely chopped
1/2
teaspoon salt
1
tablespoon vegetable oil
1
teaspoon black or yellow mustard seed
Preparation
Mix all ingredients except oil and mustard seed in medium bowl.
Heat oil and mustard seed in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops.
Pour hot oil mixture over tomato mixture; toss well.
