Tomato-Chili Dip, from my favorite food in Yunnan (番茄喃咪)

Ingredients

• 400 g Fresh Tomatoes (Whole, medium-sized, poke a few holes to prevent bursting)
• 6 pieces Fresh Chilies (Thai bird's eye or similar, adjust to heat preference)
• 1 head Garlic (Trim roots, keep skin on for roasting)
• 1 tbsp Tomato Paste (Optional, wrapped in foil and roasted with tomatoes)
• 1 tbsp Tuo Nao (Fermented Soybean Cake) (Optional, adds nutty umami; can be omitted or substituted)
• 0.75 tsp Salt (Divided: 0.25 tsp for mortar, 0.5 tsp for final seasoning)
• 0.25 tsp Coriander Seeds (Optional, toasted and ground)
• 2 tbsp Toasted Chili Powder (If unavailable, use chipotle flakes)
• 0.75 tsp Chicken Bouillon Powder (Provides depth; can use vegetable bouillon for vegetarian version)
• 0.75 tsp MSG (Optional, enhances umami)
• 0.25 tsp Sugar (Balances acidity)
• 2 tbsp Cilantro (or Culantro) (Finely chopped for garnish)
• 1 piece Cucumber (Sliced for serving)
• 1 piece Carrot (Julienned for serving)
• 0.5 head Napa Cabbage (Cut into 4 wedges, boiled 6 minutes)
• 5 pieces Okra (Tip cut off, boiled 1 minute)

Instructions

1. Preheat Oven or Prepare Grill

   If using an oven, preheat to 185°C. If using a charcoal grill, light the coals and let them reach medium heat.

   Time: PT5M

   Temperature: 185°C

2. Prep Produce

   Poke a few holes in the tomatoes to avoid bursting. Trim the roots off the garlic head. Rinse chilies and set aside.

   Time: PT5M

3. Roast Tomatoes, Chilies, Garlic (and Optional Tomato Paste)

   Place the tomatoes, whole chilies, and garlic cloves on a baking sheet. Wrap the tablespoon of tomato paste in foil and add to the sheet. Roast for about 20 minutes, turning once, until tomatoes are soft, garlic is fragrant, and chilies are blistered.

   Time: PT20M

   Temperature: 185°C

4. Cool and Peel

   Remove the tray from heat and let the items cool for a few minutes. Peel the roasted garlic cloves, trim the stems off the chilies, and optionally peel the tomatoes. Cut chilies into roughly 1 cm pieces.

   Time: PT10M

5. Toast and Grind Coriander (Optional)

   In the mortar, add ¼ tsp salt and ¼ tsp coriander seeds. Pound until a fine powder forms.

   Time: PT2M

6. Add Fermented Soybean Cake (Optional)

   Add the tablespoon of Tuo Nao (or chosen substitute) to the mortar and pound until incorporated.

   Time: PT2M

7. Incorporate Garlic and Chili Powder

   Add the roasted garlic cloves and 2 tbsp toasted chili powder (or chipotle flakes) to the mortar. Pound until a smooth paste forms.

   Time: PT3M

8. Blend Fresh Chilies

   Add the chopped fresh chilies and continue pounding until they are broken down and integrated with the paste.

   Time: PT3M

9. Add Roasted Tomatoes and Optional Tomato Paste

   Transfer the softened tomatoes (and the roasted tomato paste if used) into the mortar. Roughly mash, then pound until the mixture reaches a coarse‑but‑spreadable consistency.

   Time: PT5M

10. Season the Dip

    Stir in the remaining ½ tsp salt, ¾ tsp chicken bouillon powder, ¾ tsp MSG, and ¼ tsp sugar. Mix well, tasting and adjusting salt or sugar if needed.

    Time: PT3M

11. Garnish and Serve

    Transfer the dip to a serving bowl, sprinkle with chopped cilantro or culantro, and serve alongside fresh or cooked vegetables.

    Time: PT2M

12. Prepare Accompanying Vegetables (Optional)

    Slice cucumber and carrot. Cut half a napa cabbage into four wedges, skewer to keep leaves together, and boil for 6 minutes. Add okra tips and boil an additional 1 minute. Shock vegetables in ice water, drain well, and arrange on a plate.

    Time: PT15M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

10 g

Fat

1 g

Fiber

2 g