1. In a 10- to 12-inch frying pan over medium-high heat, combine oil, shallots, garlic, and chilies. Stir often until vegetables are limp, 5 to 7 minutes. Add anchovy paste and stir until fragrant, about 1 minute. Add tomatoes and stir occasionally until soft, 8 to 10 minutes.
2. Coarsely purée mixture in a food processor. Add lime juice and salt to taste. Serve warm or cold.
Nutritional analysis per tablespoon.