Charred Chili Pepper Relish (Namprik Noom)
Source: Pim Techamuanvivit, Cooking Thai
Recipe Type: Appetizers and Sides | Seasons: Autumn, Summer
This recipe was demonstrated in the Foodwise Classroom on September 12, 2026.
Serves 6
INGREDIENTS
7g | 1 tsp hatcho miso, or 5g | 1 by 2-inch piece tua nao (dried fermented soybeans)
2 Tbsp fish sauce, or 4 tsp Thai thin soy sauce plus 1⁄8 tsp fine sea salt
180g | 6 oz spicy green chilies, such serrano or jalapeño Preparation
250g | generous 8 oz mild chilies (any color but green), such as Jimmy Nardello or mini sweet
20g | 4 large garlic cloves, unpeeled
100g | 2 medium-large shallots, unpeeled
2 tsp lime juice (optional)
PREPARATION
- Make quick tua nao: If using premade tua nao, skip to toasting. When starting from miso, shape it into a ball, then flatten into a patty 1⁄4 inch (6mm) thick and place between two small pieces of parchment paper roughly the size of a greeting card. Use a rolling pin to roll the miso into a very thin disk about 2 1⁄2 inches (6.25cm) wide. Remove the top parchment.
- To dehydrate the miso (still on the parchment), microwave it on medium-low power, turning the disk over every 20 to 30 seconds, until barely damp and bubbles have formed here and there, about 1 1⁄2 minutes. If there are still soft spots, lower the power a notch and microwave in 30-second bursts until dryish. (Without a microwave, see the Northern Curry Paste recipe in the book for an oven method.) Let cool completely.
- Toast the tua nao and mix the seasoning liquid: Select a vegetable grill pan or perforated skillet (or a cast-iron or carbon-steel skillet) to toast the tua nao. Apply medium heat, turning the tua nao often, until it is fragrant and blisters have formed here and there, 30 to 45 seconds if using a grill pan or perforated skillet (or up to 10 minutes if using a cast-iron or carbon-steel skillet). The toasting time depends on your pan and heat source so watch the tua nao closely to avoid burning. Remove from the heat, let cool completely, and then transfer to a mortar and pound with a pestle to a powder resembling ground coffee. Scrape into a medium bowl, add the fish sauce, and stir to yield a seasoning liquid.
- Char the vegetables: Reheat the pan used to toast the tua nao over medium-high to high heat. In batches, char the serranos, sweet peppers, and shallots, turning often, until mostly blackened but only partially cooked, 4 to 8 minutes if using the grill pan or perforated skillet (6 to 10 minutes if using a cast-iron or carbon-steel skillet). Char the garlic in a coolish area of the pan until softened but not totally blackened, 2 to 3 minutes. Transfer the charred vegetables to a bowl, cover with a dishtowel or plate, and let sit for at least 5 minutes to sweat and loosen the skin.
- Peel and mix the vegetables: Wearing gloves, peel and scrape the charred skin off the chilies and sweet peppers. Seed the chilies and sweet peppers as you work (some stubborn lingering seeds are fine). Hand tear or use a knife tip to render the chilies and sweet peppers into irregular skinny strips about the length of your index finger. Add to the bowl of seasoning liquid.
- Slip off the charred skin from the shallots (lingering blackened bits are OK), chop coarsely, and add to the chili mixture. Peel the garlic, use a knife (or the mortar and pestle) to mash the cloves, and then add to the chili mixture. Mix all the ingredients together well. For tang or to curb the heat slightly, add the lime juice. Transfer to a bowl if serving soon or into a storage container to keep refrigerated for up to 1 week.
