Jeow Mak Len is a Laotian Tomato Dipping sauce.
Soak bamboo skewers for at least 20 minutes to prevent burning. Put all the vegetables on a skewer. Do not peel the garlic and shallots.
Roast the vegetables on the grill. Flip the vegetables to get them evenly charred. Once charred set aside to cool.
Remove the stems from the chilies and peel the garlic and shallots.
In a mortar, add the garlic, chilies, shallots, green onions and salt. Smash until you get a smooth paste.
Add the tomatoes and smash to release the tomato juices. It will be a thick sauce consistency.
Add the fish sauce and continue to smash until all the ingredients are well combined.
Add chopped green onions and cilantro.
If you don't have a mortar and pestle, put all the ingredients into a food processor and pulse until well combined.
You can add more or less chilies depending on how spicy you want it.