ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato Sambal

Yield Makes 1 1/3 cups
Notes: If making up to 3 days ahead, cover and chill. Seed chilies if you want less heat. If fresh red chilies are not available, use 1 cup chopped red bell pepper and 1/3 to 1/2 cup chopped fresh green jalapeño or serrano chilies. If time is short, purchase a prepared sambal or Asian red chili paste.

Ingredients

  • 2 tablespoons salad oil
  • 1/2 cup sliced shallots
  • 1/3 cup sliced garlic
  • 1 1/3 cups (about 6 oz.) sliced fresh red Fresno or jalapeño chilies
  • 2 teaspoons anchovy paste
  • 1 1/2 cups chopped Roma tomatoes
  • About 1 tablespoon lime juice
  • Salt

Nutrition Information

  • calories 25
  • caloriesfromfat 52 %
  • protein 0.6 g
  • fat 1.4 g
  • satfat 0.2 g
  • carbohydrate 2.9 g
  • fiber 0.4 g
  • sodium 29 mg
  • cholesterol 0.2 mg

How to Make It

  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.

  3. Nutritional analysis per tablespoon.

The Grand Hyatt, Bali