Recipe courtesy of Ching-He Huang

Chinese Salsa Verde

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 1/4 cups
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Ingredients

Directions

  1. 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.

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