Jaew mak len (grilled tomato and chili dip)

Instructions

1. Grill the tomatoes, chilies and unpeeled garlic cloves directly over the flame or under the grill at 230 °C until the skins blacken.
2. Peel the garlic and remove the stems from the tomatoes, then pound everything together in a mortar or small bowl with a pestle.
3. Add the padaek, lime juice and sugar, then mix until you have a coarse texture.
4. Taste, adjust the salt and sourness, then sprinkle with finely chopped coriander and spring onions before serving.