I reverse-engineered this simple dipping sauce recipe from a local Chinese restaurant, with a little help from my waiter. I was shocked how hot it was the first time I tried it. The pungency of the green Thai chili is punctuated by a heady, acrid bite that lingers on your tongue long afterward. Try with spring rolls or as a side to your favorite Asian entree.
10 fresh small hot Thai green chilis
1 large chunk of fresh ginger, peeled – about 1″
2 large cloves raw garlic, peeled
Splash of rice wine vinegar
Wash and trim the stems off of the Thai chilis. Place the chilis and the remaining ingredients in a food processor and puree. Let stand ten minutes and serve.