Servings: 1 to 2 cups
Tools Used in this Recipe
- salad spinner or wash bowl
- Chef Knife
- Cutting Board
- peeler
- lime squeezer
- hand blender (Immersion) & cup or standard blender
- Container for pouring and storing
Ingredients
- 3 peaches medium sized ripe, but still a little firm, cut into quarters or size suitable for your blender
- 1/2 x 2 in ginger peeled and sliced crosswise 1/8 slices ginger has long fibers. Slicing thinly crosswise helps keep it from being stringy after blending
- 4 Tbls lime juice juice of 2 limes
- 1/2–2 red jalapeno or 1/2–2 red serrano or 2–6 red thai chiles seeds and membranes removed
- 2–4 dried apricots (optional) or 1–3 tsps maple syrup
Instructions
- Place all of the ingredients except the hot peppers in the blender cup or blender.
- Blend well and and start adding the hot pepper, taste and add more pepper as desired. (see notes blow). Blend until smooth.
- Blend in the apricots or maple if using.
- The dressing is ready to use. It will store well in the refrigerator for up to 3 days.
Notes
Tasting:To make sure you get the right level of piquant for your taste, it’s a good idea to start the blending with half a pepper and add more as desired after all the ingredients are blended. The peach & ginger dressing should taste quite a bit more concentrated for the piquant level, citrus and ginger than you like when tasted without noodles. Once dressed on the noodles or when dipped with a spring roll the flavors will mellow considerably.
SOS Free option: Use 2–4 dried apricots as a sweetener instead of maple syrup if a sweetener is needed.