Nam Prik Num
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
58
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)Directions:
1
Heat a dry cast-iron skillet over high heat until hot
2
Add chilies and reduce heat to moderately high
3
Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board
4
Add shallots and garlic and reduce heat to moderately high
5
Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes
6
Transfer shallots and garlic to a bowl to cool slightly
7
Dry-fry tomatoes in same manner
8
Wearing rubber gloves, cut off stem ends of chilies
9
Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa)
10
Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl
11
Discard tomato stems and skins
12
Finely chop tomatoes and add with any juices to chili mixture
13
Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy)
14
Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand
15
Let salsa stand, covered, 30 minutes to blend and mellow flavors
16
Salsa keeps, covered and chilled, 5 days
17
Heat a dry cast-iron skillet over high heat until hot
18
Add chilies and reduce heat to moderately high
19
Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board
20
Add shallots and garlic and reduce heat to moderately high
21
Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes
22
Transfer shallots and garlic to a bowl to cool slightly
23
Dry-fry tomatoes in same manner
24
Wearing rubber gloves, cut off stem ends of chilies
25
Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa)
26
Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl
27
Discard tomato stems and skins
28
Finely chop tomatoes and add with any juices to chili mixture
29
Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy)
30
Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand
31
Let salsa stand, covered, 30 minutes to blend and mellow flavors
32
Salsa keeps, covered and chilled, 5 days
33
Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping
34
Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping