Grilled Chile Salsa

Nam Prik Num

Preparation info
  • Makes about 1½ cups sauce; serves

    6 to 8

    as part of a rice-based meal
    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

In this classic north Thai sauce, fresh chiles, shallots, tomatoes, and garlic are thoroughly softened and blackened in a dry skillet, then chopped and seasoned. It comes out a beautiful rich earthy color and has good chile heat and flavor. The main ingredient is num, a long medium-hot pale yellow chile very like the banana chiles available in North America (which we use here). If you want a milder taste, substitute mild Hungarian wax chiles or cubanelles for some or all of the banan