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.

Per tablespoon: 11 calories (15% from fat) 0.2 g protein 3 g carbohydrates 0.2 g total fat (0 g sat ft) 0 mg cholesterol 0.5 mg sodium

Low-Fat Mexican - Sunset Books - Isbn 0-3376-02478-X