Jeow Mak Len (Lao Tomato Dipping Sauce)
A recipe for Jeow Mak Len (Lao Tomato Dipping Sauce)! Charred tomatoes, chilies, and onions are mashed into a sauce, then flavored with fish sauce and cilantro for a delicious accompaniment to meat and vegetables.
Servings 4 Servings
Ingredients
- 3 medium tomatoes
- 2 small shallots unpeeled
- 4-7 red bird's eye chilies
- 4 garlic cloves unpeeled
- 3 green onions divided
- 1 1/2 tablespoons (22 milliliters) fish sauce
- Pinch salt
- 1/4 cup cilantro roughly chopped
Instructions
- Arrange the tomatoes, shallots, chilies, unpeeled garlic cloves and two of the green onions over a grill pan or on a rimmed baking sheet.
- Cook, turning occasionally, on a heated grill or under a broiler until blistered and charred on all sides (but not completely burnt). Remove the garlic, green onions, chilies, and shallots as they become charred before the tomatoes. Set aside until cool enough to handle.
- Using a large mortar and pestle, peel the garlic cloves and mash into a paste.
- Remove the stems (and seeds for less heat) from the chilies, chop, and add to the garlic. Peel the shallots and chop along with the charred green onions, then mash with the garlic and chilies.
- Roughly chop, and mash the tomatoes with the rest of the vegetables to form a textured sauce. Mix in the fish sauce, salt, and cilantro. Adjust seasonings to taste.
- Thinly slice the remaining green onion and sprinkle over the sauce for garnish along with a few pieces of cilantro.
- Serve with sticky rice, grilled meat, and vegetables.