Chili-Lime Dip

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From the EatingWell Kitchen

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

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  • Ready In

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

Nutrition information

  • Per serving: 75 calories; 0 g fat(0 g sat); 2 g fiber; 21 g carbohydrates; 1 g protein; 9 mcg folate; 0 mg cholesterol; 14 g sugars; 0 g added sugars; 208 IU vitamin A; 36 mg vitamin C; 26 mg calcium; 1 mg iron; 3 mg sodium; 113 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 fruit, 1 other carbohydrate

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