How To Prepare Thai-style Grilled Chile Salsa?

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Preparation:

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serving: 2

Ingredients:
4-5 hot banana peppers (or Anaheim peppers)
2 shallots, peeled and quartered
8 cloves garlic, peeled and sliced into halves
8 oz (230 gm) cherry tomatoes (about 1 and ½ cups)
2 tbsp fresh cilantro, finely chopped
2 tbsp lime juice, freshly squeezed
1 tbsp fish sauce
Sea salt (as per taste)
Instructions:
Place the banana peppers, shallots, and garlic in a grill basket on a preheated grill and place under a preheated broiler. Grill them while turning their sides occasionally to make sure cooking them well until shallots and garlic are blackened and pepper skin is blistered. You have to cook the garlic and shallots for 8 minutes and peppers for 10 minutes.
Keep the cooked peppers in a bowl and cover it to cool down. Once cooled, remove the stems and lift the skins. Now, transfer the peppers along with the juice accumulated to a food processor with metal blades.
Add shallots and garlic into the food processor, until chopped and well combined, ...
... 5 to 6 times. Add tomatoes, cilantro, lime juice, and fish sauce and blend until mixed well, for about 5 times. Then season the mixture with salt. Transfer to a serving bowl and let it rest for about 30 minutes to allow the flavor to blend well. Then serve immediately.
We thank Omnivore’s Cookbook for this delicious recipe and the recipe link is https://omnivorescookbook.com/nam-prik-num/

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