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    You are in: Home / Recipes / Roasted Tomato Dipping Sauce (Salsa) Recipe
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    Roasted Tomato Dipping Sauce (Salsa)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef Jean's Note:

    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.

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    Serves: 8-10



    Units: US | Metric


    1. 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. 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. 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. 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.

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    Nutritional Facts for Roasted Tomato Dipping Sauce (Salsa)

    Serving Size: 1 (20 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 12.4
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 104.2 mg
    Total Carbohydrate 2.8 g
    Dietary Fiber 0.3 g
    Sugars 0.6 g
    Protein 0.5 g

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