Nam Prik Num

Submitted by YummySmellsca

"This roasted chile salsa is packed with flavour that comes through the flames. Traditionally made with fish sauce, this vegetarian version uses “fish mint”, an herb with a remarkably fishy flavour."

 

• Ready In: 53mins
• Ingredients: 11
• Yields: 2 cups
• Serves: 16

ingredients

• 1 large bell pepper, halved and seeded
• 2 hot banana peppers, halved and seeded
• 3 serrano chilies, halved
• 5 garlic cloves, peeled and whole
• 5 garlic cloves, minced
• 1 1⁄2 cups diced tomatoes (low-sodium canned is fine)
• 3 tablespoons minced fresh cilantro
• 1⁄4 cup minced fish mint
• 1⁄4 cup minced green onion
• 2 tablespoons freshly squeezed lime juice
• 1⁄4 teaspoon sea salt

directions

1. Heat the broiler.
2. Place peppers, and whole garlic on a silicone or parchment-lined baking sheet.
3. Broil 8 minutes, until garlic is beginning to blacken and peppers are soft.
4. Transfer bell and banana peppers to a bowl and cover for 3 minutes.
5. Peel and transfer all the peppers, along with accumulated juices and roasted garlic, to food processor.
6. Add remaining ingredients and pulse until chopped and well combined.
7. Transfer to a non-metallic container or serving bowl and let stand at room temperature until the flavors are melded, at least 30 minutes, or can 20 minutes in a waterbath.