Step 1

In a small saucepan, combine the peanut oil, fresh chile and dried chile. Place over medium heat and let warm for 1 minute, until fragrant. Remove from the heat and let cool while you prepare the remaining ingredients.

Step 2

Cut the tomatoes into thin wedges, each about ¼-inch wide at the thickest. (With cherry tomatoes, halve or quarter each lengthwise.) Transfer to a mixing bowl. Add the shallot, garlic, peanuts, chile oil, and 2 generous pinches of salt. Squeeze half of the lime (a good 1 tablespoon) over the top. Use a large spoon, or your hands, to mix well. Taste, squeezing extra lime juice on top or adding more salt. The amounts used depends on the tomatoes. (I've ended up using a total of about 2 tablespoons of lime juice and 1/4 teaspoon fine sea salt.) When satisfied, add about ¾ cup of the cilantro, gently combine, then heap onto a rimmed serving dish. Include all the juices. Garnish with the remaining cilantro and serve.