Ginger-Chile Sauce
A good all-purpose fresh chile sauce, one that will keep for a couple of weeks in the refrigerator. Hot but flavorful; great for bland foods, such as Hainanese Chicken Rice (page 275).
Recipe information
Yield
makes about 1 cup
Ingredients
6 to 10 fresh chiles, like jalapeños or long red chiles, stems and seeds removed
10 garlic cloves, peeled
1/4 cup peeled and roughly chopped fresh ginger
1/4 cup fresh lime juice
1 tablespoon sugar
Salt to taste
Preparation
Step 1
Combine all the ingredients except the salt in a food processor and puree, stopping the machine to scrape down the sides as necessary.
Step 2
Taste and add salt as necessary. Serve or cover and refrigerate for up to 2 weeks; bring back to room temperature before serving.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
