Roasted Tomato Dipping Sauce (Salsa)

• 5 large cherry tomatoes
• 1 bulb of garlic
• 1 large shallot, bulb whole
• 1 -2 small red and green chili
• 14 teaspoon salt
• 1 pinch sugar
• 12 teaspoon fish sauce
• 1 scallion, white and green parts, chopped
• 1 teaspoon cilantro leaf, chopped
• 1 teaspoon fresh lime juice, to taste - (or more)

1. Put the tomatoes, garlic, shallot, and chilies on a skewer and roast over a grill or under a broiler until blackened.
2. The vegetables should be charred on the outside and the garlic and shallot should be soft when you squeeze them between your fingers.
3. Peel off the blackened skin from the tomatoes and discard it.
4. Peel the shallot and roughly chop.
5. Remove the stem end from the chilies and scrape out the seeds for a spicier jeow (salsa) leave the seeds inches.
6. Roughly chop the chilies.
7. Squeeze a few garlic cloves out of their skin and place the garlic, the shallots, chilies, salt and sugar in a mortar and pestle, or food processor and pound or pulse until a chunky paste has formed.
8. Add the tomatoes, fish sauce, scallion, cilantro and lime juice and gently pound or pulse until a rough salsa has formed.
9. Transfer to a serving bowl and season to taste.

tomatoes, garlic, shallot, red, salt, sugar, fish sauce, scallion, cilantro leaf, lime juice

Taken from www.food.com/recipe/roasted-tomato-dipping-sauce-salsa-505541 (may not work)