Ming says: At Blue Ginger, we make gigantic vats of this sauce — it's been on the menu since day one and there would probably be a rebellion if we took it off! This sauce is awesome with everything and is just what a dipping sauce should be: a little salty, a little tart, and a little spicy.
Makes 4 cups
- 4 red or green jalapeños (or 2 red, 2 green), stemmed, minced with seeds
- 6 serrano chiles, stemmed, minced with seeds
- 8 Thai bird chiles (dried are fine if you can't find fresh)
- 1 bunch scallions, 1/4-inch chopped
- 1 cup rice vinegar
- 3 cups soy sauce
- In a bowl, mix all ingredients together. Store in the fridge for up to two weeks. Mix well before using, as the chiles will settle.
MING'S RECOMMENDED BEVERAGES
Leon Beyer Gewürtztraminer
Where: Alsace, France
Grape: Gewürtztraminer
Style: Gewürztraminer means "spicy grape" and this wine has the aroma of lychees and spices with a sweet edge and very rich mouth. Its cooling sweetness is an ideal match for spicier dishes.
Sapporo Japanese Beer
Where: Sapporo, Japan
Style: This crisp lager is fantastic with 'finger food' and sauces with kick making it a great accompaniment to dishes served with the Three Chile Dipping Sauce. Lagers are always good choices with food since they aren't heavy, fruity, or malty, changing the flavors of the dish. This particular brand is sold in 22-ounce cans that are designed to be shared with friends like bottles of wine — a common practice in Japan.
>>This recipe appears in
Episode #222.
>> For additional recipes and more, visit
www.ming.com
