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Chili Ginger Sauce
Ingredients
- I learned to make this in Singapore and use it all the time on rice, noodles, seafood, meat, vegetables or possibly as a dipping sauce for kebabs, egg rolls or possibly spring rolls. (Chef Michael Smith, Indigo, Ft. Lauderdale, Fla.)
- 2/3 c. minced fresh red chilies or possibly soaked dry chilies
- 10 x cloves garlic, peeled
- 10 slc of peeled fresh ginger
- 1 Tbsp. vinegar (rice or possibly white)
- 1 x to 2 tsp. sugar
- 1/2 tsp salt
Directions
- Put all ingredients in a blender and process into a smooth sauce, adding a few drops of water if necessary.
- Makes 1/2 c..
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