This roasted salsa gets its deep, smoky flavor from charring tomatoes, red Fresno chilies, garlic, and shallot right on the sheet pan until they're blistered and collapsed, then blending in lemongrass, fish sauce, lime juice, and a touch of palm sugar for that unmistakable sweet-salty-tangy Thai balance. A quick pulse in the food processor keeps the texture chunky and rustic rather than smooth, so every scoop has real bite. Fresh cilantro and torn Thai basil stirred in at the end add brightness and a fragrant herbal lift right before serving. It's punchy, complex, and endlessly snackable alongside crunchy chips or crisp rice crackers. This one's a great fit for a gluten free spread, whether you're setting out a weeknight snack tray or building out a bigger spread of appetizers.
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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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