Red chile dressing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Dried chiles; (3/4 oz) |
| ¾ | cup | Water |
| 6 | tablespoons | Cider vinegar |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Fresh ginger; chopped |
Directions
NORMA WRENN
Remove and discard stems and most of seeds from chiles. Rinse chiles and cut into ½-inch strips with scissors. In a 1- to 1-½ 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) ⅕ g protein 3 g carbohydrates ⅕ g total fat (0 g sat ft) 0 mg cholesterol ½ mg sodium Low-Fat Mexican - Sunset Books - ISBN 0-3376-02478-X Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@...> on Feb 1, 1998