Sweet & Spicy Thai Relish

1. Heat a large cast iron skillet over medium heat. Once hot, dry-fry (meaning, don’t add any fat or oil to the pan) the whole chilies for one minute, then set them aside in a small bowl. They should be fragrant and slightly darker in color, but not burnt. In the same pan, dry-fry the chopped onion, bell pepper, and garlic for 2 minutes until brown but not burned, then set aside on a large plate.

2. Toss the tomatoes into the skillet and dry-fry them for 1-2 minutes until charred on the outside, stirring frequently. Set them on the plate with the onions, pepper and garlic. Turn the stove off, then use your hands to break apart the chilies into smaller pieces. Don’t try to use a knife, because they will fly all over the kitchen. Place the chilies in the bowl of a blender or large food processor, then wash your hands thoroughly with soap and warm water to remove any oils left from the chilies.

3. Add the fish sauce, lime juice and sugar to the blender, along with the reserved onion, bell pepper, garlic and tomatoes. Put the lid on and pulse on “chop” mode or equivalent until the mixture forms a chunky sauce. Serve either warm or chilled.

Makes about 3 cups.