Recipe by Chef Jean
This is a spicy vegetable dipping sauces similar to salsa, often served over fish, chicken or pork as a main dish or rice crackers or tortilla chips as an appetizer. It is often a condiment (called jeow) in an Asian meal.
- 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)
Directions See How It's Made
- 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.
- 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.
- 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.
- 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.