Directions:
- 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.
- Coarsely purée mixture in a food processor. Add lime juice and salt to taste. Serve warm or cold.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.58 Kcal (2448 kJ) | ||
| Calories from fat | 361.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.12g | 62% | |
|---|---|---|---|
| Cholesterol | 98.38mg | 33% | |
| Sodium | 3306.78mg | 138% | |
| Potassium | 1105.13mg | 24% | |
| Total Carbs | 40.63g | 14% | |
| Sugars | 15.25g | 61% | |
| Dietary Fiber | 6.19g | 25% | |
| Protein | 21.14g | 42% | |
| Vitamin C | 62.7mg | 105% | |
| Iron | 4.2mg | 24% | |
| Calcium | 240.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 120.59 Kcal (505 kJ) | ||
| Calories from fat | 74.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 62% | |
|---|---|---|---|
| Cholesterol | 20.29mg | 33% | |
| Sodium | 682.12mg | 138% | |
| Potassium | 227.97mg | 24% | |
| Total Carbs | 8.38g | 14% | |
| Sugars | 3.15g | 61% | |
| Dietary Fiber | 1.28g | 25% | |
| Protein | 4.36g | 42% | |
| Vitamin C | 12.9mg | 105% | |
| Iron | 0.9mg | 24% | |
| Calcium | 49.7mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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