We handcraft this blend
from mild green chile powder, lemongrass, shallots, salt, garlic, onion, Lampong peppercorns, galangal root, ginger, makrut lime leaves, red Thai chilies and citric acid.
I usually add chopped
green New Mexican
chile to this recipe but since the only fresh
green chile I could find were Anaheims that were too
mild, I decided to use the juice
from the serranos since I knew it was hot.