INGREDIENTS

INSTRUCTIONS

Serve as a dip with raw vegetables or as a condiment. If the chilies
are very hot, you may want to seed them. Dry-frying, a method of
roasting, is simply frying without fat.  Heat a large, heavy skillet
over high heat. Add whole chilies and  dry-fry for about 4 minutes,
pressing down with a wooden spoon and  turning occasionally. Add
shallots and garlic to the skillet and  continue to dry-fry, turning
occasionally. for about 5 minutes, or  until the chili skins are
blackened. Transfer the mixture to a bowl  and cool. Add tomatoes to
the skillet and dry-fry for about 5  minutes, turning occasionally, or
until the skins are blackened. Let  cool.  Remove stems from the
chilies and cut in half lengthwise. (Do not  remove skins.) Remove
seeds if you prefer less heat. Core the  tomatoes and cut into
quarters. (Do not remove skins.) Place chilies,  tomatoes, shallots and
garlic in a food processor and, pulsing,  process until the mixture is
coarsely chopped and salsa-like in  texture (not pureed).
Alternatively, chop vegetables finely with a  knife. Transfer the
mixture to a small bowl and stir in cilantro,  fish sauce and lime
juice. (The dip can be prepared up to 3 days  ahead and stored,
covered, in the refrigerator.)  Makes 1 1/4 cups.  7 CALORIES PER
TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12  MG SODIUM; 0 MG
CHOLESTEROL.  From "Eating Well", Jan/Feb, 1992.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 76
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1303mg
Potassium: 448.8mg
Carbohydrates: 18.2g
Fiber: <1g
Sugar: <1g
Protein: 3.3g