Jaew Mak Len
10 medium tomatoes
1 head of garlic
1 large shallot
chiles (your preference)
1 large bunch of cilantro, chopped
1 large handful of green onions, chopped
a glug of fish sauce
squeezed lime juice to taste
pinch of salt
First grill the vegetables, skins on, until blackened. (Laos traditionally cook over an open flame, not gas.) Peel off garlic and shallot skins, as well as the most blackened parts of tomato and chile skin.
Pound the vegetables in a mortar with a pinch of salt.
Add chopped cilantro, green onion and fish sauce; pound a bit more. Taste. Add more of anything needed. If it is too sour or bitter, add a pinch of sugar. Serve with sticky rice.