In a non-aluminum saucepan, combine the vinegars, corn syrup, fish sauce along with four tablespoons of water. Bring to a boil and stir. Remove from heat and let mixture cool to room temperature. In a food processor, combine the garlic, chilis and sugar and quickly puree. Add the cooled syrup and process in one or two bursts just to combine. Add basil and briefly process until basil is minced. Store in a covered container in the refrigerator for up to one week. Yield: 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW#CR9658 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:07:22 -0400 (EDT) From: Bill Spalding
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 47.9mg||2 %|
|Potassium 97.3mg||3 %|
|Total Carbohydrate 108.4g||32 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 108.4g|
|Protein 0.1g||0 %|
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Calories per serving: 478
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