| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese, Sauces | 1 | Servings |
INGREDIENTS
| 5 | Anaheim Chilies, seeded cut | |
| in 1/2" rounds | ||
| 2 | Yellow wax chilis, tipped | |
| cut in 1/2" rounds | ||
| 2 | Garlic cloves | |
| 3/4 | c | Pickled Ginger Juice, from |
| CM Pickled Ginger | ||
| 2 | T | White vinegar |
| 2 | T | 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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