This is based on something we used at India Joze long ago, and has its roots in South East Asian cuisine. It is quick to make and keeps a few days in the refrigerator. Use a splash as a condiment for vegetables, eggs, or noodles, or use it when sautéing/stir-frying for flavor and to lubricate the pan.
INGREDIENTS:
Stems from 1 bunch cilantro* 1-3 chilies-jalapenos or serranos, stemmed and chopped 1-2 cloves garlic, peeled and de-germed 2 juicy medium sized limes -OR- 1/3rd cup rice vinegar Water if needed -Optional- ½ bunch of green onions, chopped or ½ small onion, peeled and chopped
METHOD:
Add all the ingredients except water to a blender. Start slowly to get everything moving, working your way up to high. If it seems as if nothing is moving, add a couple tablespoons of water. Once it starts moving, crank the blender to high and liquefy the contents. Store in the refrigerator and use as needed.
Chef’s Notes and Tips:
Use this to stir-fry with or use as a marinade for tofu and chicken. Use as a medium for stir-fried shrimp, incorporate into vinaigrette-e.g.1 tablespoon cilantro pepper juice, 1 tablespoon rice vinegar or lime juice, and 6 tablespoons oil for a spicy dressing for cabbage or noodles. Stir fry shrimp and vegetables using some of this and coconut milk for a quick Thai inflected dish.
Source: Chef Andrew E Cohen
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