For grilling method: place tomatoes, chilies, and whole garlic head (roots trimmed) over charcoal. Roast tomatoes longest until soft, chilies until slightly charred, garlic and tomato paste (if using) for 5-10 minutes each. Alternatively, use a 185°C oven, removing each ingredient when cooked through.
2
Once roasted, peel the garlic and trim stems. Peel tomatoes (optional but recommended) and remove cores. Cut chilies into approximately 1 cm pieces.
3
In a mortar, add salt and optional coriander seeds, grinding into a powder. If using Tuo Nao, add and grind it at this stage.
4
Add the roasted garlic, toasted chili powder, and roasted chilies, grinding until the mixture becomes pasty.
5
Add the roasted tomatoes and tomato paste (if using), continuing to grind to your preferred consistency. Add back any extra tomato liquid.
6
Season with salt, chicken bouillon powder, MSG, and sugar to taste. Transfer to a serving bowl and garnish with chopped culantro or cilantro.
7
Prepare fresh cucumber and cooked vegetable accompaniments: cut cabbage into four wedges and skewer to keep leaves intact, boiling for about 6 minutes; trim okra tips and boil for 1 minute. After cooking, shock in cold water and drain well.
8
Arrange fresh cucumber, boiled cabbage, okra, and carrot on a plate. Add crispy deep-fried pork skin if available. Serve alongside the tomato-chili dip.
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