Green Chili Dipping Sauce

Course : Chinese
Serves: 1
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5 medium Anaheim chilies seeded -- cut into 1/2 inch rounds
2 medium yellow wax chiles tipped -- cut in 1/2 inch rounds
2 large garlic cloves
3/4 cup pickled ginger juice -- from
1 piece pickled ginger
2 tablespoons white vinegar
2 tablespoons corn oil -- or peanut oil
1 1/2 cups cilantro fresh leaves and stems -- packed
1 teaspoon sea salt; or kosher salt -- if needed
2 medium jalapeno chiles -- cut in rings

Preparation / Directions:

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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