Recipe - Piquant Thai Dipping Sauce

One fourth cup Tomato sauce
3 tablespoon Lime juice
2 tablespoon Light brown sugar
One fourth teaspoon Chinese chili sauce
1 Garlic clove,minced
2 teaspoon Fresh mint leaves,coarsely
chopped
1 teaspoon Lime peel,grated or minced
1 tablespoon Cornstarch mixed with
1 tablespoon Cold water

From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang,
1990).

In a small saucepan, combine tomato sauce, lime juice, brown sugar,
chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce
heat to a simmer and cook for 2 minutes. Return sauce to a low boil
and stir in enough of the cornstarch mixture to lightly thicken
sauce. Strain sauce through a sieve placed over a small serving bowl.
Let sauce cool at leat 10 minutes; sauce is best at room temperature.
Serve with chilled shrimp.

Nutritional analysis per serving: 33.1 calories; trace grams total
fat; (0 grams saturated fat); 0.1 grams protein; 3.7 grams
carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip