Recipe - Red Chile Dressing

NORMA WRENN
3 lg Dried chiles; (Three fourths oz)
Three fourths cup Water
6 tablespoon Cider vinegar
2 tablespoon Sugar
1 tablespoon Fresh ginger; chopped

Remove and discard stems and most of seeds from chiles. Rinse chiles and
cut into 1/2inch strips with scissors. In a 1 to 1One half 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

LowFat Mexican Sunset Books ISBN 0337602478X
Posted to MCRecipe Digest V1 #1070 by "M. Hicks" nitro_ii@email.msn.com
on Feb 1, 1998