Green Chili Dipping Sauce

Recipe Ingredients

5		Anaheim chilies; seeded - cut ¥
2		Yellow wax chiles; tipped - cut in 1/2" rounds
2		Garlic cloves (large)
3/4 cup	177ml	Pickled ginger juice - from
1		Pickled ginger
2 tablespoons	30ml	White vinegar
2 tablespoons	30ml	Corn oil - or peanut oil
1 1/2 cups	24g / 0.8oz	Cilantro; fresh - leaves and
		Stems - packed
		Sea salt; or kosher salt - if needed
		Jalapeno chiles - cut in rings
		For garnish - optional

Recipe Instructions

Makes about 1 1/2 cups. Process the chilies 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 chiles 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: spring rolls, 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.

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