• 350 gm (~3/4 lb) cherry tomatoes
  • 8 cloves garlic.
  • 6 Thai chillies; stemmed
  • 2 shallots; halved
  • 1/2 red bell pepper; stemmed and seeded
  • 1/4 cup chopped cilantro
  • 2 tablespoons fish sauce
  • 1/4 teaspoon kosher salt or crushed sea-salt
  1. The smokey aspect of this dip is part of it's signature. This is most easily done in a coal bed or on a charcoal BBQ over a charcoal fire, place a vegetable grate over the grill top.
  2. Put the tomatoes, garlic, chillies, shallots and red bell pepper on a griddle or directly in the charcoal bed.
  3. Cook until charred, but not burnt. Remove and cool. Brush off any charred surface material
  4. Transfer garlic, chillies, shallots and bell pepper to a food processor;
  5. pulse until chopped or pound with a pestle and mortar. Add tomatoes and homogenise until chunky.
  6. Serve in a bowl mixed with chopped cilantro, fish sauce and salt.