Instructions: Remove and discard stems and most of seeds from chiles. Rinse chiles and cut into 1/2-inch strips with scissors. In a 1- to 1-1/2 quart pan, combine chiles and water. Bring to a boil. Remove pan from heat; let chiles soak until slightly softened.

In a blender or food processor, combine chile mixture, vinegar, sugar and ginger; whirl until smoothly pureed. If made ahead, let cool; then cover and refrigerate for up to 1 week.

Low-Fat Mexican - Sunset Books -

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