Charred roma tomatoes, fiery Fresno chilies, and mellowed garlic come together here for a salsa with real depth — the kind of smoky, roasted flavor you only get from letting everything blister in a hot oven. Sliced lemongrass and shallot roast right alongside, then get pulsed with bright lime juice and a touch of sugar into a chunky, spoonable dip that's anything but one-note. Fresh cilantro folded in at the end keeps things vibrant, and a scatter of torn Thai basil adds a fragrant, herby finish. It's got plenty of heat and bold, layered flavor, and it comes together with just one pan and a blender. Serve it warm or at room temperature with tortilla chips or rice crackers for a snack that disappears fast. This one's a genuinely solid pick if you're watching your added salt intake, since the flavor here comes from roasting and fresh aromatics rather than a heavy hand with seasoning.
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Preheat the oven to 425°F (220°C). Arrange the tomato halves cut-side up, chilies, unpeeled garlic cloves, shallot halves, and sliced lemongrass in a single layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt.
Roast for 25–30 minutes, until the tomatoes are collapsed and lightly charred at the edges, the shallot is softened and golden at the cut sides, and the garlic feels soft when pressed.
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