|
| Thai Sweet And Sour Chile Dipping Sauce
4 tablespoons of Splenda
1 cup of boiling water
1/2 red bell pepper stem removed, but with the seeds and core left in
1 fresh chili pepper - (to 3)
2 garlic cloves smashed
1 teaspoon of salt
4 tablespoons of lemon or lime juice
3 tablespoons of fish sauce |
|
Combine the Splenda and boiling water. Let sit until cool.
Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4 of the Splenda mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole.
Add to the rest of the Splenda mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.
This recipe yields 1 1/2 cups.
Total Carbohydrates: 21.43 grams
Total Carbohydrates minus Fiber: 18.09 grams
Carbohydrates per Serving (1 Tbsp.): 0.9 grams
Carbohydrates per Serving minus Fiber (1 Tbsp.): 0.75 grams
Formatted for MC6 05-28-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 129 Calories; 7g Fat (45.8% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 2142mg Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
|
|
Basic-Recipes.com
|