Laotian Roasted Tomato Dip (Jeow Mak Len)
What is Jeow Mak Len?
Jeow mak len is a Lao roasted tomato dip. Tomatoes, shallots, garlic and chilies are charred, then pounded with fish sauce, green onion and cilantro into a smoky, savory, spicy salsa. It's perfect with sticky rice, grilled meats and fresh vegetables.
Laotian Roasted Tomato Dip (Jeow Mak Len)
Ingredients
- 5 tomatoes
- 2 shallots
- ½ garlic head
- 10 Thai chilis
- 2 green onion stalks
- 4 cilantro stems and leaves
- 3 tablespoon fish sauce
Instructions
- Clean all the vegetables (tomatoes, shallots, garlic, peppers) and slice tomatoes, shallots in half.
- Grill or roast your peppers, shallots, and garlic until slight char and the centers of the vegetables are softened. For shallots, this takes a bit longer - about 5 minutes.
- Grill or roast tomatoes until slightly charred and center is softened - about 5 minutes.
- Once cooked, remove the skins from the tomatoes.
- In a mortar and pestle, smash peppers, garlic, and shallots until it reaches a paste.
- Add the tomatoes and carefully smash - be careful not to splash! Continue to mash until everything is well combined.
- Clean and slice cilantro and green onions. Add to the salsa mix. Combine well.
- Add fish sauce and combine well. Taste and adjust as needed.
- Serve with a side of sticky rice and choice of protein (chicken, steak, seafood, etc.)
