Thai Sweet And Sour Chile Dipping Sauce
Makes 1 1/2 cups
* 4 Tbsp. Splenda
* 1 cup boiling water
* 1/2 red bell pepper, stem removed but with the seeds and core left in
* 1-3 fresh chili peppers
* 2 cloves garlic, smashed
* 1 tsp. salt
* 4 Tbsp. lemon or lime juice
* 3 Tbsp. 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 Splendar mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole. Add to the rest of the Splendar mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.
Total Carbohydrates: 21.43
Total Carbohydrates Minus Fiber: 18.09
Carbohydrates per Serving (1 Tbsp.): 0.9
Carbohydrates per Serving minus Fiber (1 Tbsp.): 0.75
