Thai Sweet Chili Sauce
3 garlic cloves
2 red jalapeno chili peppers
1/4 cup white distilled vinegar
1/2 cup Whey Low type D (or other sugar sub.)
3/4 cup plus 2 Tbsp water
1/4 tsp salt
1 Tbsp cornstarch
Peel garlic cloves and de-seed peppers.
In the blender, puree together all the ingredients, except cornstarch
and the 2 Tbsp of the water.
Transfer the mixture to a saucepan and bring to a boil over medium high
heat.
Lower the heat to medium and simmer until the mixture thickens, and the
garlic and pepper begin to soften, about 3 minutes.
Combine the cornstarch and 2 Tbsp water to make a slurry. Whisk in the
slurry mixture and continue to simmer one more minute. Let cool
completely before storing in a glass jar in the refrigerator.
Makes: 8 - 2 Tbsp servings
Nutrients per serving: Calories 24, Protein 0 gr, Fat 0 gr, Sat Fat 0
gr, Carbs 4 gr, Sugar 3 gr, Fiber .1 gr, Sodium 75 mg, Potassium 13 mg,
Phosphorus 3 mg, Cholesterol 0 mg
Posted by: Darlene BC <dsharple@shaw.ca>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment