Chinese Salsa Verde

Name: Chinese Salsa Verde
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 1/4 cups
Cuisine: asian
Ingredients: 2 large bunches cilantro; 2 fresh serrano peppers, not seeded; 2 fresh cayenne peppers, not seeded; 1 inch fresh ginger, peeled and sliced; 1 bunch scallions, sliced into rounds; 2 tablespoons to 1/4 cup peanut oil; 2 tablespoons light soy sauce; 2 tablespoons mirin; 2 tablespoons fresh lemon juice, plus more for seasoning; Pinch sugar; Sea salt; Freshly ground white pepper

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 1/4 cups

Nutrition Info

Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 1/4 cups
Nutrition Info

Ingredients

2 large bunches cilantro

2 fresh serrano peppers, not seeded

2 fresh cayenne peppers, not seeded

1 inch fresh ginger, peeled and sliced

1 bunch scallions, sliced into rounds

2 tablespoons to 1/4 cup peanut oil

2 tablespoons light soy sauce

2 tablespoons mirin

2 tablespoons fresh lemon juice, plus more for seasoning

Pinch sugar

Sea salt

Freshly ground white pepper

Directions

Combine the cilantro, serrano and cayenne peppers, ginger and scallions in a food processor and pulse to a pesto consistency. Transfer to a mixing bowl. Stir in as much oil as necessary to give the mixture a saucy consistency, like chimichurri. Add the soy sauce, mirin, lemon juice and sugar and stir to combine. Season with salt, white pepper and more lemon juice. Store in a covered container in the refrigerator until ready to use.

Cook’s Note

This should be made fresh daily.

My Private Notes

Show: Restaurant Redemption

Episode: Assembly

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