Roma tomatoes, chilies, garlic, and lemongrass roast together until blistered and jammy, then get pulsed with fish sauce and fresh lime juice for a salsa that's smoky, bright, and packed with real heat. The charred shallot and garlic melt into the base for deep flavor, while cilantro and torn Thai basil keep everything fresh and fragrant on top. It's chunky, spoonable, and built entirely on roasted vegetables and aromatics rather than anything overly sweet or processed. This one's a great option to keep on hand — serve it with tortilla chips or rice crackers, or spoon it over grilled meat or rice for an easy, low-sugar condiment that still delivers big, punchy flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
