Jeow Mak Len

Spread tomatoes, shallots, garlic and bird's eye chili on a foil-lined tray and broil close to the heat, turning once, until blackened in spots and soft. Take the chilies and garlic out early when they are charred.

When cool enough to handle, peel the shallots and garlic and pull off most of the tomato skins.

Pound the chilies, garlic and shallots from peeled vegetables to a paste, then add the tomatoes and pound to a chunky sauce. Stir in fish sauce, lime juice and cilantro.