Roasting the tomatoes, chilies, garlic, shallot, and lemongrass together until they're blistered and caramelized is what gives this salsa its deep, smoky backbone — a quick blitz in the food processor keeps it chunky rather than pureed. Bright lime juice and a touch of palm sugar balance the heat from the Fresno chilies, while fresh cilantro and torn Thai basil add a fragrant, herbaceous lift right at the end. The result is a bold, spoonable salsa with real char and complexity, nothing like the jarred stuff. It comes together mostly hands-off in the oven, then just minutes in the blender, making it an easy make-ahead option for snacking or entertaining. This one fits neatly into a vegetarian spread and holds its own alongside chips, crackers, or spooned over just about anything that needs a spicy kick.
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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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