Grilled-Chile Dip with Shallots and Garlic (Nam Phrik Num)

Name: Grilled-Chile Dip with Shallots and Garlic (Nam Phrik Num)
Ingredients: 18 oz. (500 g) phrik num chiles, or substitute 350 g poblano chiles and 150 g serrano chiles; 3 oz. shallots, unpeeled; 12 medium garlic cloves (2 oz.), unpeeled; 1 1⁄4 tsp. kosher salt, plus more as needed; 1 tsp. Thai light soy sauce, plus more as needed; Assorted vegetables, including fresh Thai eggplant and Thai herbs, or steamed pumpkin, cabbage, and long beans, for serving; Deep-fried pork rinds, for serving; Steamed Thai sticky rice, for serving

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This spicy, smoky chile-based relish from northern Thailand can be used for dipping vegetables and sticky rice, or as a condiment for Thai-style sausage or fried chicken.

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Ingredients

18 oz. (500 g) phrik num chiles, or substitute 350 g poblano chiles and 150 g serrano chiles
3 oz. shallots, unpeeled
12 medium garlic cloves (2 oz.), unpeeled
1 1⁄4 tsp. kosher salt, plus more as needed
1 tsp. Thai light soy sauce, plus more as needed
Assorted vegetables, including fresh Thai eggplant and Thai herbs, or steamed pumpkin, cabbage, and long beans, for serving
Deep-fried pork rinds, for serving
Steamed Thai sticky rice, for serving