Anti Inflammatory Easy Baked Spicy Thai Salsa

Total time55 min

Prep time15 min

Cook time30 min

Anti Inflammatory Easy Baked Spicy Thai Salsa

This vibrant salsa starts with roma tomatoes, red chilies, garlic, shallot, and lemongrass roasted until blistered and deeply caramelized, then blitzed with fish sauce, fresh lime juice, and a handful of cilantro for a bright, chunky dip with real depth. The oven does most of the work here, coaxing out smoky-sweet flavor from the vegetables before everything comes together in a food processor in just a few pulses. A drizzle of avocado oil keeps things clean and simple, letting the charred tomatoes and citrusy lemongrass shine instead of relying on heavy, processed condiments. Torn Thai basil on top adds a fresh, herbal lift, and the texture stays satisfyingly rustic rather than pureed smooth. It's an easy make-ahead dip that fits neatly into an anti-inflammatory kitchen, whether you're spooning it over grilled proteins or scooping it up straight from the bowl. Whole, roasted vegetables and bright aromatics do all the heavy lifting, so every spoonful feels like something your body will thank you for.

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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 oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado 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 note
Though 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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