Chili and Tomato Dip (Nam Prik Num)
- 2 lg Banana chilies
- 3 lg Shallots, peeled and halved
- 5 Cloves garlic, peeled
- 2 Medium-sized ripe tomatoes
- 1 tb Chopped fresh cilantro
- 2 tb Fish sauce
- 1 tb Fresh lime juice
- Serve as a dip with raw vegetables or as a condiment.
- If the chilies are very hot, you may want to seed them.
- Dry-frying, a method of roasting, is simply frying without fat.
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