Paleo Easy Baked Spicy Thai Salsa

Total time55 min

Prep time15 min

Cook time30 min

This roasted salsa gets its deep, smoky flavor from charred roma tomatoes, red Fresno chilies, and cloves of garlic that turn soft and sweet under high heat. Sliced lemongrass and a halved shallot roast right alongside, then everything gets pulsed together with a splash of fish sauce and fresh lime juice for that unmistakable Thai-inspired punch. A handful of chopped cilantro and torn Thai basil stirred in at the end keep it bright and herbaceous, while the salsa itself stays chunky and spoonable rather than smooth. It's the kind of bold, spicy condiment you'll want to spoon over grilled meats, roasted vegetables, or a fried egg. This one fits neatly into a Paleo spread, whether you're scooping it up alongside dinner or serving it as a fiery starter.

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Ingredients

8 servings

1 ½ lbs roma tomatoes (about 6), halved lengthwise
Fresh Roma Tomato Red Roma Tomato Organic Red Roma Tomato Roma Tomato Sourced For Good Organic Roma Tomato
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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)
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
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
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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