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  Recipe Home » Sauces » Green Chili Dipping Sauce
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  Green Chili Dipping Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 279
Ingredients:

MMMMMBARB DAY

5 Anaheim Chilies, seeded, cut in 1/2" rounds
2 Yellow wax chilis, tipped, cut in 1/2" rounds
2 large Garlic cloves
3/4 cup Pickled Ginger Juice, from CM Pickled Ginger
2 tbsp White vinegar
2 tbsp Corn oil, or peanut oil
1 1/2 cup 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
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