Photo by Alex Lau, Styling by Sue Li
The color will fade a bit after a day or two, and the sauce might get spicier as it sits, so this is best the day it’s made. Use it as a dip for corn fritters or crab cakes, as a salad dressing (think of it as a spicy Green Goddess), on potato salads or grilled or fried fish, or as an accompaniment to crudités.