Fire Chili Tomato

Elsa Beene


Caution! This chili tomato is on fire. It can be served for topping sauce or dipping sauce. You can use sweet peppers instead of serrano chili.


☆☆☆☆☆ 0 votes

24 oz of bowl
10 Min
5 Min
No-Cook or Other


  • 20
    cherry tomatoes
  • 6
    serrano chiles
  • 2
  • 1 tsp
    lemon grass stir-in paste (gourmet garden)
  • ¼ c
    coconut oil
  • 1
    lime (lime juice and grated lime zest)
  • ½ Tbsp
    chopped anchovy (optional)
  • 1 tsp
    salt, or more to taste
  • 1 Tbsp
    sugar, or more to taste

How to Make Fire Chili Tomato


  1. On cutting board, chop the shallot, slice the serrano chili and cherry tomatoes.
  2. In a medium bowl (microwave/oven safe), place sliced serrano chili, sliced cherry tomatoes, chopped shallot, lemon grass, chopped anchovy, lime juice, grated lime, salt and sugar. Stir until well mixed.
  3. Melt the coconut oil in a small skillet over medium heat, and turn the heat off.
  4. Transfer melted coconut oil (be careful: the oil is hot) into a chili bowl (you will hear sizzling sound), stir until all the ingredients coated with oil. Add more salt and sugar to taste. Serve immediately.
  5. Note:
    - You can serve this chili tomato as a dipping sauce or serve on top of breaded chicken, fried tofu, or shredded rotisserie chicken.
    - If you don't like spicy food, you can remove the seeds of serrano chilli, or you can substitute with sweet peppers.
    - Keep in a fridge for leftover, heat the chili tomato on microwave before serving.

Printable Recipe Card

About Fire Chili Tomato

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Asian

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