---------- Recipe via Meal-Master (tm) v8.02

     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

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