Recipe - Green Chili Dipping Sauce

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
Three fourths cup Pickled Ginger Juice; from
CM Pickled Ginger
2 tablespoon White vinegar
2 tablespoon Corn oil; or peanut oil
1 One half cup Cilantro; fresh, leaves and
stems, packed
Sea salt; or kosher salt,
if needed
Fresno chilis; cut in rings
for garnish, optional

Makes about 1 One half 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 wonton, 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