Ingredients

  • 5 Anaheim chilis, seeded and cut into ½-inch rounds
  • 2 yellow wax chilis, tipped and cut into ½-inch rounds
  • 2 large cloves garlic
  • ¾ cup juice from China Moon Pickled Ginger
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons corn or peanut oil
  • packed cups fresh coriander leaves and stems
  • Fine sea salt or kosher salt, if needed
  • Thinly sliced Fresno chili rings, for garnish

Method

  1. 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 coriander and process until smooth. If working in advance, leave out the coriander; mince and add it just before serving. Taste and season with salt if needed.
  2. When serving, garnish the sauce bowls with thin rings of fresh red chilis for color and heat.
  3. Store, refrigerated, in a clean container. The sauce will lose its bright color, but will be tasty for 1 to 2 days.
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