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1
Heat a dry cast-iron skillet over high heat until hot.
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2
Add chilies and reduce heat to moderately high.
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3
Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board.
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4
Add shallots and garlic and reduce heat to moderately high.
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5
Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes.
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6
Transfer shallots and garlic to a bowl to cool slightly.
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7
Dry-fry tomatoes in same manner.
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8
Wearing rubber gloves, cut off stem ends of chilies.
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9
Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa).
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10
Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl.
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11
Discard tomato stems and skins.
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12
Finely chop tomatoes and add with any juices to chili mixture.
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13
Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy).
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14
Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand.
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15
Let salsa stand, covered, 30 minutes to blend and mellow flavors.
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16
Salsa keeps, covered and chilled, 5 days.
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17
Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping.
