Fragrant ginger-hot pepper sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| ¼ | cup | Gingerroot, peeled & minced |
| 2 | teaspoons | Crushed red pepper |
| ½ | teaspoon | Salt |
| 2 | Garlic cloves, minced | |
| ¼ | cup | Chopped fresh cilantro |
| ¼ | cup | Minced green onions |
| 2½ | tablespoon | Water |
Directions
Heat vegetable oil in a small skillet over medium heat. Add minced gingerroot, red pepper, salt and garlic; saute 2 minutes. Remove from heat; spoon into a small bowl and stir in remeaining ingredients.
Reprinted from Cooking Light magazine, March 1996 issue p.106
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