---------- Recipe via Meal-Master (tm) v8.02
  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
      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