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The Hirshon Laotian Jeow Mak Len Spicy Tomato 'Salsa' ​- ແຈ່ວຫມາກເລັ່ນ

The Hirshon Laotian Jeow Mak Len Spicy Tomato ‘Salsa’ ​- ແຈ່ວຫມາກເລັ່ນ

  • Author: The Generalissimo


  • 8 Roma tomatoes
  • 3 large shallots, unpeeled
  • 3 scallions, root ends removed
  • 10 large garlic cloves, unpeeled
  • 12 fresh Thai bird eye chili peppers
  • 1 pinch MSG (Accent brand is widely available)
  • 1/2 tsp. Kosher salt
  • 2 tsp. light brown sugar (or to taste)
  • 1 Tbsp. padaek unfiltered fish sauce (authentic but hard to find) or 1 Tbsp. smashed anchovy fillets (TFD endorses only Ortiz brand)
  • 2 Tbsp. Red Boat 40° fish sauce
  • 1 Tbsp. dark soy sauce with mushroom flavor
  • 1 handful cilantro, minced (preferably including stems and roots)
  • Several bamboo skewers for charcoal roasting the vegetables


  1. Soak bamboo skewers for at least 20 minutes to prevent them from burning on the grill. Put all the vegetables on skewers.
  2. Roast the vegetables on a charcoal grill or under the broiler if that’s all you’ve got. Flip the vegetables to get them evenly charred. Once charred, set aside to cool.
  3. Remove the stems from the chilies and peel the garlic and shallots.
  4. In a mortar, add the garlic, chilies, shallots, MSG, sugar and salt. Smash until you get a smooth paste.
  5. Add the tomatoes and smash to release the tomato juices. It will be a thick sauce consistency.
  6. Add the fish sauce, soy sauce, anchovies and sugar and continue to smash until all the ingredients are well-combined.
  7. Add chopped green onions and cilantro. Serve immediately or keep in the fridge for up to 3 days.

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