Roasted Tomato Dipping Sauce (Salsa)

1. 1

   Put the tomatoes, garlic, shallot, and chilies on a skewer and roast over a grill or under a broiler until blackened.

2. 2

   The vegetables should be charred on the outside and the garlic and shallot should be soft when you squeeze them between your fingers.

3. 3

   Peel off the blackened skin from the tomatoes and discard it.

4. 4

   Peel the shallot and roughly chop.

5. 5

   Remove the stem end from the chilies and scrape out the seeds for a spicier jeow (salsa) leave the seeds inches.

6. 6

   Roughly chop the chilies.

7. 7

   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.

8. 8

   Add the tomatoes, fish sauce, scallion, cilantro and lime juice and gently pound or pulse until a rough salsa has formed.

9. 9

   Transfer to a serving bowl and season to taste.

* Per serving · 4 servings · Values may vary.