Thai Sweet And Sour Chile Dipping Sauce

Recipe Ingredients

4 tablespoons	60ml	Splenda
1 cup	237ml	Boiling water
1/2		Red bell pepper - stem removed, but
		With the seeds and core left in
1		Fresh chili pepper - (to 3)
2		Garlic cloves - smashed
1 teaspoon	5ml	Salt
4 tablespoons	60ml	Lemon or lime juice
3 tablespoons	45ml	Fish sauce

Recipe Instructions

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 Splenda mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole.

Add to the rest of the Splenda mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.

This recipe yields 1 1/2 cups.

Total Carbohydrates: 21.43 grams

Total Carbohydrates minus Fiber: 18.09 grams

Carbohydrates per Serving (1 Tbsp.): 0.9 grams

Carbohydrates per Serving minus Fiber (1 Tbsp.): 0.75 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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