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

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