Title: GREEN CHILI DIPPING SAUCE
Categories: Sauces, Chinese
Yield: 1 servings
-------------------------BARB DAY-------------------------
5 Anaheim Chilies; seeded, cut
- in 1/2" rounds
2 Yellow wax chilis; tipped,
- cut in 1/2" rounds
2 lg Garlic cloves
3/4 c Pickled Ginger Juice; from
- CM Pickled Ginger
2 tb White vinegar
2 tb Corn oil; or peanut oil
1 1/2 c Cilantro; fresh, leaves and
- stems, packed
Sea salt; or kosher salt,
- if needed
Fresno chilis; cut in rings
- for garnish, optional
Makes about 1 1/2 cups.
Process the chilis and garlic in a food processor
until nearly smooth. With the machine running add the
ginger juice and vinegar, then add the oil in a thin
stream and process until emulsified. If using the
sauce at once, add the cilantro and process until
smooth. If working in advance, leave out the
cilantro; mince and add it just before serving. Taste
and season with salt if needed.
When serving, garnish the sauce bowls with thin
rings of fresh red chilis for color and heat, if
desired.
Store, refrigerated, in a clean container. The
sauce will lose its bright color, but will be tasty
for 1 to 2 days.
Serve with: springrolls, fried won-ton, grilled or
wok seared fish and poultry, cured beef, lamb and pork
or cold poached chicken breast.
NOTE: See recipe for China Moon Pickled Ginger
Source: China Moon Restaurant, San Francisco, Ca.,
by Barbara Tropp
