---------- Recipe via Meal-Master (tm) v8.02
 
      Title: GREEN CHILI DIPPING SAUCE
 Categories: Sauces, Chinese
      Yield: 1 servings
 
-------------------------BARB DAY-------------------------
      5    Anaheim Chilies; seeded, cut
           - in 1/2" rounds
      2    Yellow wax chilis; tipped,
           - cut in 1/2" rounds
      2 lg Garlic cloves
    3/4 c  Pickled Ginger Juice; from
           - CM Pickled Ginger
      2 tb White vinegar
      2 tb Corn oil; or peanut oil
  1 1/2 c  Cilantro; fresh, leaves and
           - stems, packed
           Sea salt; or kosher salt,
           - if needed
           Fresno chilis; cut in rings
           - for garnish, optional
 
    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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