Here you go!

Thai Sweet and Sour Chile Dipping Sauce
Makes 1 1/2 cups

1 Tbsp. Splenda
1 Tbsp. Sugar Twin
1 cup water
1 red bell pepper, stem removed but with the seeds and core left in
1-3 fresh Thai chili peppers, to taste
2 cloves garlic, smashed
1 tsp. sea salt
4 Tbsp. lemon or lime juice
3 Tbsp. fish sauce
1/2 - 1 tsp. xanthan gum

Combine the sweeteners and water. Stir to dissolve.

Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4 of the sweetened water in a food processor or blender. Blend until smooth. The pepper seeds will remain whole. Add to the rest of the sweetened water along with the lime juice and fish sauce and pulse a few times to combine. Add 1/2 tsp. of xanthan gum and blend until thickened. You may need a little more gum. Keeps for 1 week, covered and refrigerated. Effective Carbohydrates per Serving (1 Tbsp.): 0.75

This is a gooood chili sauce. It's Vietnamese and available in any Chinese/Southeast Asian grocery store. It's called Tuong Ot Toi. There's also a rooster on the label to help with identification.




Karen