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Peel garlic and place in mortar for crushing with pestle later. Also add 1 tablespoon of white sugar. (1 minute)
Skewer tomatoes 5 at a time onto bamboo skewers. Make 5-6 skewers. (2-3 minutes)
Char the tomatoes over a low-medium flame (electric/gas burner works, best flavor is over charcoal). Make sure the ingredients don’t burn. (5-7 minutes)
After charring, allow the tomatoes to cool before smashing. (5 minutes)
Crush the garlic, sugar, and chopped cilantro using a mortar and pestle. (2-5 minutes)
Add to the mortar the cooled tomatoes, ½ tablespoon of red pepper powder, and 4 tablespoons of fish sauce. (1 minute)
Continue to crush and mix in mortar until texture achieves a chunky salsa consistency. No tomatoes should still be whole. (3-4 minutes)
Taste and if not salty enough, add remaining salt a ½ teaspoon at a time to balance to your liking. (1-3 minutes)