Serves 4
10 min
Jeow Mak Len (Lao Spicy Tomato Dip)
Recipe GLPR26413dcfb6ba3c
A vibrant Lao condiment featuring charred tomatoes, fresh garlic, and hot Thai chilies blended into a smoky, spicy dip. This sauce is aromatic and bold, traditionally served with sticky rice and vegetables as a dipping sauce or flavor enhancer.
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Ingredients
12 ounce Cherry tomatoes
10 Garlic cloves
7 Thai chili peppers
2 Shallots
1 tablespoon Fish sauce
Fresh cilantro, chopped (optional)
Directions
Heat a dry skillet or cast-iron pan over high heat. Once very hot, add the cherry tomatoes and char them for 4–5 minutes, turning occasionally, until their skins blister and blacken slightly. Transfer to a mortar or blender.
In the same hot pan, briefly char the garlic cloves and Thai chili peppers for 1–2 minutes until fragrant and lightly charred. Add to the tomatoes.
Char the shallots in the pan for 2–3 minutes until soft and slightly blackened. Transfer to the mortar or blender with the other ingredients.
Using a mortar and pestle, pound the charred vegetables together until roughly textured, or pulse them in a blender until you reach a chunky-smooth consistency. Do not over-blend; the dip should have some texture.
Stir in the fish sauce and mix until fully combined. Taste and adjust salt or heat as desired.
Transfer to a serving bowl and top with chopped fresh cilantro if using. Serve warm or at room temperature as a dip with sticky rice, raw vegetables, or grilled meats.
