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Ingredientes
- 2 med -sized ripe tomatoes
- 2 lrg banana chilies or possibly New Mexican or possibly yellow wax warm peppe
- 1 Tbsp. minced fresh cilantro
- 2 Tbsp. fish sauce
- 3 lrg shallots, peeled and halved
- 1 Tbsp. fresh lime juice
- 5 x cloves garlic, peeled
Direcciones
- Serve as a dip with raw vegetables or possibly as a condiment. If the chilies are very warm, you may want to de-seed them. Dry-frying, a method of roasting, is simply frying without fat.
- Heat a large, heavy skillet over high heat. Add in whole chilies and dry-fry for about 4 min, pressing down with a wooden spoon and turning occasionally.
- Add in shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 min, or possibly till the chili skins are blackened.
- Transfer the mix to a bowl and cold. Add in tomatoes to the skillet and dry-fry for about 5 min, turning occasionally, or possibly till the skins are blackened. Let cold.
- Remove stems from the chilies and cut in half lengthwise. (Don't remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Don't remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process till the mix is coarsely minced and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mix to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 65g | |
| Calories 36 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2782mg | 116% |
| Potassium 178mg | 5% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.7g | 1% |
| Protein 2.73g | 4% |
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