and Tomato Dip (Nam Prik Num)|
Chili and Tomato Dip (Nam Prik Num)
2 lg Banana chilies or New
-Mexican or yellow wax hot
3 lg Shallots, peeled and halved
5 Cloves garlic, peeled
2 Medium-sized ripe tomatoes
1 tb Chopped fresh cilantro
2 tb Fish sauce
1 tb Fresh lime juice
Serve as a dip with raw vegetables or as a condiment.
If the chilies are very hot, you may want to seed
them. Dry-frying, a method of roasting, is simply
frying without fat.
Heat a large, heavy skillet over high heat. Add whole
chilies and dry-fry for about 4 minutes, pressing down
with a wooden spoon and turning occasionally. Add
shallots and garlic to the skillet and continue to
dry-fry, turning occasionally. for about 5 minutes, or
until the chili skins are blackened. Transfer the
mixture to a bowl and cool. Add tomatoes to the
skillet and dry-fry for about 5 minutes, turning
occasionally, or until the skins are blackened. Let
Remove stems from the chilies and cut in half
lengthwise. (Do not remove skins.) Remove seeds if you
prefer less heat. Core the tomatoes and cut into
quarters. (Do not remove skins.) Place chilies,
tomatoes, shallots and garlic in a food processor and,
pulsing, process until the mixture is coarsely chopped
and salsa-like in texture (not pureed). Alternatively,
chop vegetables finely with a knife. Transfer the
mixture to a small bowl and stir in cilantro, fish
sauce and lime juice. (The dip can be prepared up to 3
days ahead and stored, covered, in the refrigerator.)
Makes 1 1/4 cups.
7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G
CARBOHYDRATE; 12 MG SODIUM; 0 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini