Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------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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