2 stalks lemongrass, outer leaves removed and white ends finely sliced
3 cloves garlic, sliced
2 inch piece fresh galangal or ginger, sliced
2 - 3 birds-eye chillies, sliced (to taste)
1 1/2 tablespoons palm sugar, roughly chopped
1/4 cup Thai basil, roughly chopped. Ordinary basil is fine
3 tablespoons fish sauce
3 kaffir lime leaves, finely sliced
juice of 1 lime
2 large onions, diced
4 pounds tomatoes, peeled and roughly diced
salt and pepper, to taste

Place lemongrass, garlic, galangal or ginger, chilli, sugar, kaffir lime and basil in a mortar and pound with pestle until a smooth paste is formed. Add fish sauce and lime juice then mix well.

In a large, heavy based saucepan heat a few tablespoons of oil and saute onions until they begin to soften. Do not brown them. Add spice mix and cook for about 1 minute or until they begin to release their fragrance. Add tomatoes, reduce heat to a gentle simmer and cook for approximately 90 minutes, stirring frequently until tomato has broken down to a smooth sauce. Taste and season then immediately bottle into sterilised jars.

This is great as a condiment or as an additive to cooking.

Submitted by: chefdave