Thai-Style Grilled Chile Salsa (Nam Prik Num

• Gluten free
• Paleo

• Produce

  • 4 Banana peppers or anaheim peppers, hot
  • 230 g Cherry tomatoes
  • 2 tbsp Cilantro, fresh
  • 8 cloves Garlic
  • 2 Shallots

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1 Sea salt

Found on omnivorescookbook.com

Description

Ingredients

• 4 to 5 hot banana peppers or anaheim peppers (*Footnote 1)
• 2 shallots, peeled and quartered
• 8 cloves garlic, peeled and halved (*Footnote 2)
• 230 grams (8 oz) cherry tomatoes (about 1 and 1⁄2 cups)
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoons fish sauce (*Footnote 3)
• Sea salt to taste

Directions

• Place banana peppers, shallots and garlic in a grill basket on preheated barbecue or arrange on a baking sheet and place under a preheated broiler. Grill or broil, turning occasionally to ensure even cooking, until shallots and garlic are blackened and pepper skin is blistered, about 8 minutes for garlic and shallots, and 10 minutes for peppers.
• Transfer peppers to a bowl, cover with a plate and let cool enough to handle. Remove stems and lift off skins. Transfer peppers along with accumulated juices to food processor fitted with the metal blade (*Footnote 4).
• Add shallots and garlic and pulse until chopped and well combined, 5 or 6 times. Add tomatoes, cilantro, lime juice and fish sauce and pulse until chopped and well combined, about 5 times. Season to taste with salt. Transfer to a serving bowl and let stand at room temperature until the flavors are melded, about 30 minutes. Serve immediately.