Remove the seeds from the chilies and chop. Pound or process them with the dried shrimp. Heat the trassi. Crumble it and pound with the garlic, then combine all the ingredients except the lime juice and process. Add the lime juice, a little at a time, so that the sauce remains fairly thick. Store in the refrigerator. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis"
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 8 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 22.3mg||1 %|
|Potassium 681.6mg||18 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 32.8g|
|Protein 4.1g||6 %|
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Calories per serving: 148
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