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Asian/Hawaiin | |
| 6 cloves unpeeled garlic 3 banana peppers 1 red Holland chile 6 cherry or grape tomatoes � small red onion, thinly sliced 1 tbsp. Thai shrimp paste (available from eCrater.com) 1 tsp. sugar 1 tsp. kosher salt 1 dried, stemmed chile de arbol 3 tbsp. finely chopped cilantro (including stems) 1 finely chopped scallion | |
| 1. Heat a 12″ cast-iron skillet over medium-high heat. Place garlic in skillet, and cook, turning, until charred in spots, about 7 minutes; remove from skillet and set aside. Place banana peppers and chile in skillet, and cook, turning, until charred all over, about 9 minutes; set aside. Add tomatoes to skillet, and cook, turning, until charred all over, about 12 minutes; set aside. Add onion to skillet, and cook, stirring, until lightly caramelized, about 9 minutes. 2. Transfer onions to a food processor; add Thai shrimp paste, sugar, kosher salt and chile de arbol and pur�e. Peel the charred garlic and peppers of their skins, roughly chop the peeled peppers, and add to food processor along with garlic and tomatoes; pulse together into a coarse yet smooth-textured paste. 3. Transfer mixture to a serving bowl and stir in cilantro and scallion. Serve with cucumber, steamed cauliflower florets, carrots, green beans, and deep-fried pork skins. | |
Unrated | |
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