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.

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Recipe Summary

Yield:
Makes 1 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Coarsely purée mixture in a food processor. Add lime juice and salt to taste. Serve warm or cold.

  • Nutritional analysis per tablespoon.

Source

The Grand Hyatt, Bali

Nutrition Facts

25 calories; calories from fat 52%; protein 0.6g; fat 1.4g; saturated fat 0.2g; carbohydrates 2.9g; fiber 0.4g; sodium 29mg; cholesterol 0.2mg.
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