Grilled chili and tomato sauce

March 15, 2017




Main ingredients


Medium sized green and red chili, 6 pcs
Whole clove garlic, 6 cloves
Whole clove shallot, 6 cloves
Ripe plum tomatoes, 3 pcs (or 6 for large cherry tomatoes)
Coriander, chopped, 3 sprigs
Spring onion, chopped, 2 sprigs
Fish sauce, 3 table-spoons
A pinch of salt, and sugar
Olive oil, to cook and for final seasoning


Method of preparation


1.   Throw the chili, whole garlic, shallots and tomatoes into the frying pan. Drop the drizzles of oil at cooking. Cook until they are brown to almost black.

2.   Stop the heat and let the cooked ingredients cool down.

3.   Mash the ingredients in the mortar or, in alternative case, a blender. Start by pounding the chili first with salt, then garlic, shallots, with tomatoes at last.

4.   Season the mash with fish sauce, a pinch of sugar. Add the chopped coriander and spring onion.


My note


This simple but truly delicious sauce is fantastic as an accompaniment, a dip, or even a sauce over meat or plain rice. I love it with grilled or steamed fish. Make it less spicy if used as dip for raw or steamed vegetables.    

Share on Facebook
Share on Twitter
Please reload

Thai winter in Loei

November 25, 2017

King Bhumibol

October 1, 2017

Please reload

You Might Also Like:

This is a blog site of life in the country and the community's cooperative online store for the best products from the region.  The site also aims to provide as a source of information for affiliated charity projects centered around nature and cultural conservation, and community-based developments and creativity.  

About Us
Search by Tags

© 2023 by Going Places. Proudly created with