Name: Charred Tomato Thai Dipping Sauce
Prep time: 15 min
Total time: 15 min
Yield: 250g
Cuisine: Thai
Ingredients: 200 g cherry tomatoes; 40 g shallots; 15 g garlic; 5 g thai bird's eye chilies; 30 ml fish sauce; 15 ml lime juice; 10 g palm sugar; 5 g cilantro; 5 g scallions

Equipment

Cast iron skillet

or Grill pan or open flame

Mortar and pestle

or Food processor pulse mode

Serving bowl

Ingredients

5 servings

Aromatics

200 g cherry tomatoes, whole
40 g shallots, peeled and halved
15 g garlic, peeled whole cloves
5 g thai bird's eye chilies, stems removed

Seasonings

30 ml fish sauce
15 ml lime juice, freshly squeezed
10 g palm sugar, finely chopped

Herbs

5 g cilantro, finely chopped
5 g scallions, thinly sliced

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

307mg

Sodium

Method

Heat a dry cast iron skillet to a high surface temperature, approximately 260°C/500°F. Add the whole cherry tomatoes, halved shallots, garlic cloves, and chilies. Dry roast them, tossing occasionally, until they are soft and charred with blackened spots on all sides.

10mLook for: blackened spots and softened skinsFeel: yielding to gentle pressure

Transfer the charred garlic, shallots, and chilies to a mortar and pestle. Pound vigorously into a rough, rustic paste.

2mLook for: coarse, fibrous paste without large chunks of garlic

Add the charred cherry tomatoes to the mortar. Crush them gently with the pestle to break the skins and release their juices, while keeping some fleshy chunks intact for texture.

1mLook for: chunky with distinct tomato pieces remaining

Add the chopped palm sugar, fish sauce, and fresh lime juice to the mortar. Stir gently with the pestle, lightly mashing the sugar against the sides until fully dissolved into the liquid.

1mFeel: no gritty sugar granules remaining at the bottom of the mortar

Fold in the chopped cilantro and scallions using the pestle. Taste and adjust seasoning if needed, then transfer to a serving bowl to accompany your meal.

Chef's Notes

Pounding aromatics in a mortar and pestle crushes the cell walls to release essential oils, providing a depth of flavor that a food processor simply cannot replicate.
Charring the ingredients provides the essential smoky backbone of this sauce. Do not rush the dry roasting step; allow the skins to fully blister.
Adjust the number of chilies to your personal tolerance. Leaving the seeds intact will maximize the fiery heat characteristic of authentic regional cooking.
If preparing raw chicken or pork to grill alongside this sauce, ensure you use separate cutting boards to prevent cross-contamination and cook proteins to a safe internal temperature of 74°C/165°F.