Instructions: Combine the Splenda and boiling water. Let sit until cool.

Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4 of the Splenda mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole.

Add to the rest of the Splenda mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.

This recipe yields 1 1/2 cups.

Yield: 1 1/2 cups

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