BARB 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
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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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