Thailand - Chili and Tomato Dip (Naam Prik Nuum)

Chili and Tomato Dip 

(Naam Prik Nuum)

Yield: 1 serving

Ingredients

-       2 Medium-sized ripe tomatoes

-       2 lg Banana chilies or New Mexican or Yellow Wax hot peppers

-       1 tb Chopped fresh cilantro

-       2 tb Fish sauce

-       3 lg Shallots, peeled and halved

-       1 tb Fresh lime juice

-       5 Cloves garlic, peeled

Directions

-       Serve as a dip with raw vegetables or as a condiment.

-       If the chilies are very hot, you may want to de-seed them.

-       Dry-frying, a method of roasting, is simply frying without fat.

-       Heat a large, heavy skillet over high heat.

-       Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally.

-       Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened.

-       Transfer the mixture to a bowl and cool.

-       Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool.

-       Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.)

-       Remove seeds if you prefer less heat.

-       Core the tomatoes and cut into quarters. (Do not remove skins.)

-       Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed).

-       Alternatively, chop vegetables finely with a knife.

-       Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.)

-       Makes 1 1/4 cups.