Green Chili Dipping Sauce

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Green Chili Dipping Sauce Ingredients

BARB DAY	2 tb White vinegar
5 Anaheim Chilies; seeded, cut	2 tb Corn oil; or peanut oil
2 Yellow wax chilis; tipped,	1 1/2 c Cilantro; fresh, leaves and
2 lg Garlic cloves	Sea salt; or kosher salt,
3/4 c Pickled Ginger Juice; from	Fresno chilis; cut in rings

Instructions for Green Chili Dipping Sauce

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Chinese