Recipe for Chili Ginger Sauce

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Yield:

0.5 cup

Ingredients:

Amount	Ingredient
	I learned to make this in Singapore and use it all the time on rice, noodles,
	seafood, meat, vegetables or as a dipping sauce for kebabs, egg rolls or spring
	rolls. (Chef Michael Smith, Indigo, Ft. Lauderdale, Fla.)
2/3 cup	chopped fresh red chilies or soaked dried chilies
10 x	cloves garlic, peeled
10 slc	of peeled fresh ginger
1 tbl	vinegar (rice or white)
1 x	to 2 teaspoons sugar

Instructions:

Instructions: Put all ingredients in a blender and process into a smooth sauce, adding a few drops of water if necessary.

Makes 1/2 cup.

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