fire chili tomato
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.
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yield
24 oz of bowl
prep time
10 Min
cook time
5 Min
method
No-Cook or Other
Ingredients For fire chili tomato
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20cherry tomatoes
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6serrano chiles
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2shallots
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1 tsplemon grass stir-in paste (gourmet garden)
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¼ ccoconut oil
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1lime (lime juice and grated lime zest)
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½ Tbspchopped anchovy (optional)
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1 tspsalt, or more to taste
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1 Tbspsugar, or more to taste
How To Make fire chili tomato
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1On cutting board, chop the shallot, slice the serrano chili and cherry tomatoes.
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2In 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.
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3Melt the coconut oil in a small skillet over medium heat, and turn the heat off.
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4Transfer 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.
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5Note: - 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Fire Chili Tomato:
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