Title: Green Chili Dipping Sauce
Categories: Sauce 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
Mak	es a	bout 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

previous

next