Emulsifier Free Easy Baked Spicy Thai Salsa
Total time55 min
Prep time15 min
Cook time30 min
4.7(11)
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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)
- 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
- 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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