Red Chile Dressing

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Ingredients 6 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Remove and discard stems and most of seeds from chiles. Rinse chiles and cut into 1/2-inch strips with scissors.
In a 1- to 1-1/2 quart pan, combine chiles and water. Bring to a boil. Remove pan from heat; let chiles soak until slightly softened.
In a blender or food processor, combine chile mixture, vinegar, sugar and ginger; whirl until smoothly pureed. If made ahead, let cool; then cover and refrigerate for up to 1 week.