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Tomato Sambal





Yields
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.

 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
Step 1
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.

Step 2
2

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

Step 3
3

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories25
% Daily Value *
Total Fat 1.4g2%

Saturated Fat 0.2g1%
Cholesterol 0.2mg1%
Sodium 29mg2%
Total Carbohydrate 2.9g2%

Dietary Fiber 0.4g2%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.