Chef Ernesto uses Mae Ploy red curry past available at ChefZone to create a yummy roasted tomato salsa.

Ingredients:

• 4 tbsp Extra Virgin Olive Oil
• 1 tbsp Fresh Ground Ginger
• 1 tbsp Fresh Ground Garlic
• 1 tbsp Fresh Ground Shallots
• 1 tbsp Thai Red Curry Paste
• 1 tsp Ground Cumin
• 3 tbsp Cilantro, Chopped Coarse
• Salt and Black Pepper to Taste
• Juice and Zest of 2 Lemons
• 4 Roasted, Peeled, and Diced Roma Tomatoes

Steps:

1. In a pan, heat olive oil. Cook garlic, ginger, and shallots until translucent.
2. Add Thai Red Curry paste and cook for about 1 minute.
3. Reduce the heat and add lemon juice and zest. Mix together.
4. Place the curry sauce on the side.
5. In a mixing bowl add the diced roasted tomatoes, chopped cilantro, and ground cumin.
6. Add the cooked curry sauce and mix all ingredients together.