| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tex-Mex | Salads, Tex-mex, Low-fat, Dressings | 1 | Servings | |
INGREDIENTS
| 3 | lg | Dried chiles; (3/4 oz) |
| 3/4 | c | Water |
| 6 | tb | Cider vinegar |
| 2 | tb | Sugar |
| 1 | tb | Fresh ginger; chopped |
INSTRUCTIONS
NORMA WRENN Remove and discard stems and most of seeds from chiles. Rinse chiles and cut into 1/2-inch strips with scissors. In a 1- to 1-1/2 quart pan, combine chiles and water. Bring to a boil. Remove pan from heat; let chiles soak until slightly softened. In a blender or food processor, combine chile mixture, vinegar, sugar and ginger; whirl until smoothly pureed. If made ahead, let cool; then cover and refrigerate for up to 1 week. Per tablespoon: 11 calories (15% from fat) 0.2 g protein 3 g carbohydrates 0.2 g total fat (0 g sat ft) 0 mg cholesterol 0.5 mg sodium Low-Fat Mexican - Sunset Books - ISBN 0-3376-02478-X Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <[email protected]> on Feb 1, 1998
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