Anti Inflammatory Easy Baked Spicy Thai Salsa
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Learn more →Ingredients
8 servings
- 1 ½ lbs roma tomatoes (about 6), halved lengthwise
- 4 red fresno chilies or red jalapeños, stemmed
- 4 cloves garlic, unpeeled
- 1 stalk lemongrass, outer layers removed, bottom 4 inches thinly sliced
- 1 small shallot, halved
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ½ tsp kosher salt
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp palm sugar or light brown sugar
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.6 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid light brown sugar, please tap it and change its rating to Red.
- ¼ cup fresh cilantro leaves, roughly chopped
For serving
- 2 tbsp fresh thai basil leaves, torn (optional)
- tortilla chips or rice crackers, for serving (optional)
Instructions
- 1
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.
- 2
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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