Roasted Tomato Dipping Sauce (salsa)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 5 large cherry tomatoes
• 1 bulb of garlic
• 1 large shallot, bulb whole
• 1 -2 small red and green chili
• 1/4 teaspoon salt
• 1 pinch sugar
• 1/2 teaspoon fish sauce
• 1 scallion, white and green parts, chopped
• 1 teaspoon cilantro leaf, chopped
• 1 teaspoon fresh lime juice, to taste - (or more)

Recipe

• 1 put the tomatoes, garlic, shallot, and chilies on a skewer and roast over a grill or under a broiler until blackened. the vegetables should be charred on the outside and the garlic and shallot should be soft when you squeeze them between your fingers.
• 2 peel off the blackened skin from the tomatoes and discard it. peel the shallot and roughly chop. remove the stem end from the chilies and scrape out the seeds – for a spicier jeow (salsa) leave the seeds inches.
• 3 roughly chop the chilies. squeeze a few garlic cloves out of their skin and place the garlic, the shallots, chilies, salt and sugar in a mortar and pestle, or food processor and pound or pulse until a chunky paste has formed.
• 4 add the tomatoes, fish sauce, scallion, cilantro and lime juice and gently pound or pulse until a rough salsa has formed. transfer to a serving bowl and season to taste.