Ingredients

The following ingredients have 2 Servings
  • 4 to 5 hot banana peppers ((or anaheim peppers) (*Footnote 1))
  • 2 shallots (, peeled and quartered)
  • 8 cloves garlic (, peeled and halved (*Footnote 2))
  • 8 oz (230 grams) cherry tomatoes (about 1 and 1⁄2 cups)
  • 2 tablespoons fresh cilantro (, finely chopped)
  • 2 tablespoons lime juice (, freshly squeezed)
  • 1 tablespoons fish sauce ((*Footnote 3))
  • Sea salt to taste

Instruction

  • Place banana peppers, shallots and garlic in a grill basket on preheated barbecue or arrange on a baking sheet and place under a preheated broiler. Grill or broil, turning occasionally to ensure even cooking, until shallots and garlic are blackened and pepper skin is blistered, about 8 minutes for garlic and shallots, and 10 minutes for peppers.
  • Transfer peppers to a bowl, cover with a plate and let cool enough to handle. Remove stems and lift off skins. Transfer peppers along with accumulated juices to food processor fitted with the metal blade (*Footnote 4).
  • Add shallots and garlic and pulse until chopped and well combined, 5 or 6 times. Add tomatoes, cilantro, lime juice and fish sauce and pulse until chopped and well combined, about 5 times. Season to taste with salt. Transfer to a serving bowl and let stand at room temperature until the flavors are melded, about 30 minutes. Serve immediately.