Chili and Tomato Dip (Nam Prik Num)

Title:
Chili and Tomato Dip (Nam Prik Num)

Yield:
1 Servings

Categories:
Thai,
Condiments




Ingredients:





          Stephen Ceideburg


     2 lg Banana chilies or New


          -Mexican or yellow wax hot


          -chilies


     3 lg Shallots, peeled and halved


     5    Cloves garlic, peeled


     2    Medium-sized ripe tomatoes


          -(1/2 lb.)


     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


 cool.


 


 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