In a bowl, combine above ingredients. (Or use a food processor, pulsing a few times until desired consistency.) Don’t over pulse. Serve with tortilla chips. Note: Salsa is best when refrigerated for 1-2 hours to allow the flavors to blend. Store in an airtight container.
Grilled Eggplant Salsa
Preheat oven broiler to 400 degrees. Grease a baking sheet with olive oil. Place unpeeled garlic, whole shallots, eggplants and poblano chile on baking sheet and place under broiler about 4-5 inches from broiler. Turn vegetables often to brown and soften on all sides. Remove vegetables as they soften. (Garlic and shallots will soften first, then poblano chile and finally eggplant.) Eggplant will take about 8 minutes. When cool enough to handle, peel garlic, shallots and poblano chile and place in a food processor. Pulse several times but leave chunky. Scrape the eggplant flesh from the skin into the food processor. Pulse once or twice to combine. Transfer the mixture to a bowl. Stir in minced chile, fish sauce and cilantro. Add salt and pepper to taste. Serve warm or at room temperature with pita chips, crackers or crustini.