6 shallots, halved
6 garlic cloves, whole
6 green Thai chilies, whole
1 Tbsp pumpkin seed oil (or sunflower)
1 large tomato, diced
1 tsp bottled Asian fish sauce
freshly squeezed juice of one lime
½ tsp salt

1. Preheat toaster oven (or broiler) to high temperature. Place shallots, garlic and chilies in a shallow dish. Brush with oil. Broil for about 8 minutes, turning them over once. They should be tender and a bit charred. Roughly chop and place in a small bowl.
   
   
2. Stir diced tomato into shallot mixture.
   
   
3. Add fish sauce and lime juice to vegetables and toss to mix. Add salt and pepper to taste. Serve warm or at room temperature.
   
   

It is good as a dipping sauce for Fondue Chinoise.

adapted from SALSAS AND KETCHUPS by Silvana Franco