1 large ripe tomato (about 12 ounces), halved around the equator
2 tablespoons freshly squeezed lime juice
2 tablespoons nam pla (fish sauce)
1 teaspoon minced garlic
1/4 teaspoon (or more) minced hot fresh chile (like Thai or jalapeño)
2 teaspoons sugar
1/4 cup chopped fresh basil (preferably Thai)
1 tablespoon minced dried shrimp (optional)
Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you’re left holding the core, stem and most of the skin. Repeat with the other half.
Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.