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 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
- Crush together the lime segments, chiles, sugar, garlic and cilantro.
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.
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.
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 fruit, 1 other carbohydrate
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- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- August/September 2006