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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 cloves garlic, unpeeled |
6 anaheim chiles |
4 (medium) shallots, unpeeled |
1/2 cup cilantro, chopped |
3 tablespoons asian fish sauce |
1 tablespoon light brown sugar |
1 1/2 tablespoons lime juice, freshly squeezed |
Directions:
1. 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.
2. 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.
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