Burmese Style Spicy Pounded Tomato Dip
Burmese Style Spicy Pounded Tomato Dip
Ingredients
- 5-6 tomatoes, medium-sized
- 3-4 garlic cloves
- 5-7 red chilies, dried
- 1 red onion, small, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 lime
- to taste salt
- 1 tablespoon fish sauce
Instructions
- 1
Place the 5-6 medium-sized tomatoes and 5-7 dried red chilies on a hot pan or grilling surface. Roast them until they are slightly charred and softened. The tomatoes should have a smoky aroma and the chilies should be fragrant.
⏱️ 10 min
- 2
Once cooled slightly (about 5 minutes), peel the skin off the roasted tomatoes.
⏱️ 5 min
- 3
In a mortar, add the 3-4 garlic cloves and the roasted red chilies. Pound them together using a pestle until a coarse paste is formed.
⏱️ 5 min
- 4
Add the peeled roasted tomatoes to the mortar with the garlic and chili paste. Continue to pound them gently until the tomatoes are broken down and well combined with the paste, creating a chunky dip consistency.
⏱️ 5 min
- 5
Add the finely chopped 1 small red onion and the chopped small bunch of fresh cilantro to the mixture in the mortar.
⏱️ 3 min
- 6
Season the dip with salt (to taste) and 1 tablespoon of fish sauce.
⏱️ 1 min
- 7
Squeeze the juice from 1 lime over the mixture.
⏱️ 1 min
- 8
Mix all the ingredients thoroughly with the pestle or a spoon until well combined. The dip is now ready to be served.
⏱️ 2 min
Kitchen Tools
Burmese Style Spicy Pounded Tomato Dip
- 5-6 tomatoes, medium-sized
- 3-4 garlic cloves
- 5-7 red chilies, dried
- 1 red onion, small, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 lime
- to taste salt
- 1 tablespoon fish sauce
Instructions
- 1
Place the 5-6 medium-sized tomatoes and 5-7 dried red chilies on a hot pan or grilling surface. Roast them until they are slightly charred and softened. The tomatoes should have a smoky aroma and the chilies should be fragrant.
⏱️ 10 min - 2
Once cooled slightly (about 5 minutes), peel the skin off the roasted tomatoes.
⏱️ 5 min - 3
In a mortar, add the 3-4 garlic cloves and the roasted red chilies. Pound them together using a pestle until a coarse paste is formed.
⏱️ 5 min - 4
Add the peeled roasted tomatoes to the mortar with the garlic and chili paste. Continue to pound them gently until the tomatoes are broken down and well combined with the paste, creating a chunky dip consistency.
⏱️ 5 min - 5
Add the finely chopped 1 small red onion and the chopped small bunch of fresh cilantro to the mixture in the mortar.
⏱️ 3 min - 6
Season the dip with salt (to taste) and 1 tablespoon of fish sauce.
⏱️ 1 min - 7
Squeeze the juice from 1 lime over the mixture.
⏱️ 1 min - 8
Mix all the ingredients thoroughly with the pestle or a spoon until well combined. The dip is now ready to be served.
⏱️ 2 min