Apple Som Tam

• portions: 4 servings

Ingrédients

2 large limes, halved

2 garlic cloves

3 Tbsp. light brown sugar

½–1 serrano chile, coarsely chopped

3 Tbsp. salted roasted peanuts, divided

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

3 large tart apples, peeled, halved, cored, cut into ½" pieces

½ pint cherry tomatoes (about 6 oz.), halved

2 Tbsp. fish sauce

Steamed sticky rice (for serving; optional)

Instructions

Squeeze 2 large limes, halved, to yield ¼ cup juice; set juice aside. Place spent lime halves in a 1-gal. resealable plastic bag and add 2 garlic cloves, 3 Tbsp. light brown sugar, ½–1 serrano chile, coarsely chopped, depending on the spiciness of your chile and your preference for heat, 2 Tbsp. salted roasted peanuts, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; seal bag. Gently smash with a rolling pin until garlic, chile, and peanuts are coarsely crushed. (Alternatively, you can smash in a large bowl with the flat end of a rolling pin or a potato masher like you would for muddling a cocktail.)

Add 3 large tart apples, peeled, halved, cored, cut into ½" pieces, ½ pint cherry tomatoes (about 6 oz.), halved, 2 Tbsp. fish sauce, and reserved lime juice to bag. Reseal bag and shake, gently massaging to break up tomatoes slightly, until sugar is dissolved. Taste som tam and season with more salt if needed.

Transfer som tam to a large shallow bowl; discard lime halves. Top with remaining 1 Tbsp. salted roasted peanuts. Serve with steamed sticky rice if desired.