Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Anaheim chilies; seeded -- cut
          in             -- ¥
          1/2" rounds   
   2                    yellow wax chiles; tipped -- cut in 1/2" rounds
   2      large         garlic cloves
     3/4  cup           pickled ginger juice -- from
   1      cm            pickled ginger
   2      tablespoons   white vinegar
   2      tablespoons   corn oil -- or peanut oil
   1 1/2  cups          cilantro; fresh -- leaves and
                        stems -- packed
                        sea salt; or kosher salt -- if needed
                        jalapeno chiles -- cut in rings
                        for garnish -- optional

Preparation:

Makes about 1 1/2 cups. Process the chilies and garlic in a food processor until nearly smooth. With the machine running add the ginger juice and vinegar, then add the oil in a thin stream and process until emulsified. If using the sauce at once, add the cilantro and process until smooth. If working in advance, leave out the cilantro; mince and add it just before serving. Taste and season with salt if needed. When serving, garnish the sauce bowls with thin rings of fresh red chiles for color and heat, if desired. Store, refrigerated, in a clean container. The sauce will lose its bright color, but will be tasty for 1 to 2 days. Serve with: spring rolls, fried won-ton, grilled or wok seared fish and poultry, cured beef, lamb and pork or cold poached chicken breast. NOTE: See recipe for China Moon Pickled Ginger Source: China Moon Restaurant, San Francisco, Ca.