Chili-Lime Dip

http://www.eatingwell.com/recipes/chili_lime_dip.html

From EatingWell:  August/September 2006

Temper the tangy limes and spicy Thai chiles by serving it with seafood or fish marinated in Lemongrass-Thai Lime Leaf Marinade.

8 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 8 limes, segmented
• 2 small red Thai or cayenne chiles, seeded and minced (see Note)
• 1/2 cup sugar
• 2 cloves garlic, minced
• 1/2 cup minced fresh cilantro

Preparation

1. Crush together the lime segments, chiles, sugar, garlic and cilantro.

Nutrition

Per serving : 74 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 21 g Carbohydrates; 1 g Protein; 2 g Fiber; 3 mg Sodium; 113 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 other carbohydrate

Tips & Notes

• Note: Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4 inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or 1/2 teaspoon, or to taste, of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, airtight, for up to 3 months.