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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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