Remove and discard stems and most of seeds from chiles. Rinse chiles and cut into 1/2-inch strips with scissors. In a 1- to 1-1/2 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) 0.2 g protein 3 g carbohydrates 0.2 g total fat (0 g sat ft) 0 mg cholesterol 0.5 mg sodium Low-Fat Mexican - Sunset Books - ISBN 0-3376-02478-X Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com> on Feb 1, 1998
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