Chili & Tomato Dip (Nam Prik Num) Recipe

Chili-&-Tomato Dip (Nam Prik Num) Recipe

Ingredients:

2 Mexican chilies
5 garlic cloves; peeled
1 Tbsp of cilantro (fresh); chopped
1 Tbsp of freshly-squeezed juice of lime
3 peeled shallots (large); halved
2 medium tomatoes (ripe, 1/2 pound)
2 Tbsp of sauce

Instructions:

Have a large skillet placed over high-heat then add chilies. Dry-fry them for 4 mins.

Press down w/ wooden-spoon then occasionally turn. Add in garlic and shallots then continue dry-frying for 5 mins ’til skins of chili turn black.

Transfer into bowl at once then completely cool. Then add your tomatoes into skillet then have them dry-fried for, occasionally turn, for 5 mins ’til skins turn black. Allow to cool.

You remove chili stems then slice into two lengthwise. Core tomatoes then slice into four. Place shallot, chilies & tomatoes in processor then pulse ’til mixture achieves salsa-like consistency.

Transfer into bowl then add cilantro, juice and sauce.

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