Chinese Salsa Verde
Chinese Salsa Verde
- Level: Easy
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2.5 servings
- Calories
- 169
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 547
- Total: 10 min
- Active: 10 min
- Level: Easy
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2.5 servings
- Calories
- 169
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 547
- Total: 10 min
- Active: 10 min
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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