A spicy Laotian dipping sauce to serve with sticky rice

Ingredients

• 3 tomatoes (Traditionally Roma, meaty tomatoes works better than watery)
• 5 garlic cloves
• 1 large yellow onion (Tradtionally 6 small shallots, but I rarely have them)
• 4-6 bird eye chili (or choose milder chilies)
• 1 tbs of fish sauce
• 2 teaspoons of sugar
• pinch of salt
• handfull of spring onions (chopped)
• handfull of cilantro (chopped)

You can substitute and adjust the amount of ingredients to your liking. I never follow exact measures and it has always turned out nicely. 

Methods

1. half tomotoes and cut onion in smaller pieces
2. Char tomatoes, peeled garlic, onion, and chilies (avoid burning the ingredients)
3. Use blender (pulse setting) or mortar and pestle to mash tomatoes, garlic, onion and chili. A bit of texture is nice.
4. Transfer to a bowl and add the remaining ingredients