Spicy Thai Salsa © ejmorris 2003
Make this a few hours before serving so the flavours meld.
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
- 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.
- Stir diced tomato into shallot mixture.
- 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