Directions:
- Light a grill and thread the garlic on a skewer. Grill the garlic, chiles and shallots over moderately high heat, turning often, until charred and tender, 8 to 10 minutes for the garlic and chiles and 20 minutes for the shallots.
- Transfer the vegetables to a bowl and let cool. Peel the garlic and shallots and transfer to a mortar or a food processor. Peel, seed and core the chiles (or leave in some seeds for extra heat). Add the chiles to the mortar or processor and pound or pulse to a coarse puree. Stir or pulse in the cilantro, fish sauce, sugar and lime juice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.17 Kcal (1684 kJ) | ||
| Calories from fat | 2.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 0% | |
|---|---|---|---|
| Sodium | 4301.72mg | 179% | |
| Potassium | 1766.75mg | 38% | |
| Total Carbs | 93.49g | 31% | |
| Sugars | 47.37g | 189% | |
| Dietary Fiber | 13.74g | 55% | |
| Protein | 16.96g | 34% | |
| Vitamin C | 49.5mg | 82% | |
| Iron | 5.5mg | 31% | |
| Calcium | 229.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 73.16 Kcal (306 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 782.55mg | 179% | |
| Potassium | 321.4mg | 38% | |
| Total Carbs | 17.01g | 31% | |
| Sugars | 8.62g | 189% | |
| Dietary Fiber | 2.5g | 55% | |
| Protein | 3.09g | 34% | |
| Vitamin C | 9mg | 82% | |
| Iron | 1mg | 31% | |
| Calcium | 41.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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