Prep 10 mins
Cook 10 mins
Jeow is a lot of things, but mainly any sort of dipping sauce, typically made with char-grilled veggies. Sometimes spicy. Sometimes not. It could be vegetarian or it could be made with crushed beetles. Or anything in between. Great for dipping balls of sticky rice into. A Laotian staple. This is a good base sauce, feel free to add flavors and experiment. Laos is a landlocked country in Southeast Asia, bordered by Burma and China to the northwest, Vietnam to the east, Cambodia to the south, and Thailand to the west.
- 3 tomatoes
- 3 thai bird chilies (can use a milder chili like jalapeno for a milder sauce)
- 1 head garlic
- 1 pinch cilantro
- fish sauce (will not be vegan if you use this) (optional)
- Roast tomatoes, chilies, and garlic over a campfire, on a grill(I used a grill pan), in a comal (flat pan available at Latino markets) over medium heat or in the oven until blackened and soft. Be sure to continually turn the garlic so it cooks evenly.
- Peel and puree with cilantro, fish sauce(if using) and salt.
Love it! Heat AND flavor, yummy
I really enjoyed this recipe, and liked the addition of the chili. It really was hot, but my family was in the mood for it, and I find myself enjoying it more and more.