Chili & Tomato Dip (Nam Prik Num) Recipe

Chili Tomato Dip (Nam Prik Num) Recipe


2 pcs of chilies (large banana, yellow wax or New Mexican)
3 pcs of shallots (large); peeled halved
5 pcs of garlic cloves; skinned
2 pcs of tomatoes (medium-sized ripe)
1 Tbsp of cilantro (freshly chopped)
1 Tbsp of lime juice (fresh)
2 Tbsps of sauce


Heat skillet on high flame then add chilies to roast (dry fry) about four minutes while pressing them with wooden ladle then turning from time to time. Drop garlic and shallots then continue dry-frying, turning from time to time, for five minutes ’til skins of chili become black. Pour mixture in bowl then allow to cool.

Put tomatoes into skillet then roast about five minutes while turning from time to time ’til skins become black. Allow to be cooled.

Remove the stems of chilies then cut lengthwise into half but not removing skins. Remove the seeds when you opt for reduced spiciness.

Put garlic, shallots, tomatoes as well as chilies into food processing machine and process ’til mixture achieves a texture like salsa but not pureed. You mat also finely chop mixture using knife. Pour mixture into bowl then add cilantro, lime and sauce.

Consume as dip or condiment within three days. Refrigerate when not in use.

Chili Tomato Dip (Nam Prik Num) Recipe

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