Chili-&-tomato Dip (nam Prik Num)

Now, how would a God like this go about loving us? Would it not be by providing us with the highest good possible? And is not God Himself the highest good? Therefore, if God really loves us, He must work to bring us into the enjoyment of who He is (there’s our happiness) and thereby win from our hearts praise for Himself (there’s His glory). He must do everything in His infinite power to lead us into praise and honor of His name. By winning for Himself our worship as the God of all glory, we experience the greatest possible satisfaction, namely, enjoying God. There’s our happiness again. And God is most glorified by our enjoyment of Him. Or, to put it in words we already heard, God is most glorified in us when we are most satisfied in Him.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood	Thai	Condiments, Dips, Thai	1	Servings

INGREDIENTS

		Stephen Ceideburg
2		Banana chilies or New
		Mexican or yellow wax hot
		chilies
3		Shallots, peeled and halved
5		Cloves garlic, peeled
2		Medium-sized ripe tomatoes
		1/2 lb.
1	T	Chopped fresh cilantro
2	T	Fish sauce
1	T	Fresh lime juice

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

A Message from our Provider:

“Jesus: more relevant than we could ever comprehend”

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