Jeow Mak Len (Lao Tomato Dipping Sauce Recipe)
This jeow mak len (Lao tomato dipping sauce) is smoky, spicy, and easy to make. Ready in 15 minutes for a quick flavor-packed dip!
Ingredients
- 1 cup cherry tomatoes
- 1/2 cup shallots, sliced
- 3 chilies, adjust to taste
- 4 cloves of garlic, peeled
- 1 tablespoon fish sauce
- 1 tbsp cilantro, chopped
- 1/2 tablespoon white sugar, optional, see notes
Instructions
- Place the tomatoes, shallots, garlic, and fresh chili peppers over charcoal to char them. The garlic and shallots should be unpeeled. Occasionally turn them to ensure even charring. Make sure the ingredients don’t burn. You can put them on a skewer to make flipping easier.
- After charring, allow the shallots and garlic to cool before peeling.
- Crush the chilies, garlic, and shallots using a mortar and pestle.
- Add the tomatoes, fish sauce, and coriander. Continue to pound and mix until the mixture achieves a dipping sauce consistency.
Notes
- Use the nutrition card in this recipe as a guideline.
- Put the vegetables on bamboo skewers to have an easy time charring them.
- Add chilies to taste.
- Charring the shallots unlocks their natural sweetness, so there's no need for sugar in my opinion. However, if your tomatoes are too tart or acidic, you can add a touch of sugar to balance the flavors. If you want to use sugar, you can start with 1/2 tablespoon of white sugar, brown sugar, or palm sugar.
Calories: 103kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 724mg | Potassium: 624mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1272IU | Vitamin C: 113mg | Calcium: 57mg | Iron: 2mg
