| 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" <nitro_ii@email.msn.com>
on Feb 1, 1998
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