Green Chile Sauce II

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

Heat Scale
Submit Recipe

Ingredients:

1/3 cup hot green chiles of choice (jalapeno, serrano, or Thai), stemmed and chopped
1/3 cup cilantro, chopped
1/3 cup fresh lime juice
3 Tbsp rice wine or sherry vinegar
1 tsp salt

Instructions:

Place ingredients in blender and puree. Refrigerate until serving.

Yield: About 1 cup. Heat Level: Hot

From Chile Peppers calendar by Larry Noggle.