Chinese Salsa Verde
- Total:
- 10 min
- Active:
- 10 min
- Yield:
- 1 1/4 cups
- Level:
- Easy
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.
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