Green Sriracha Sauce

From Susan Feniger's Street Food. She says: I think this is the sauce that you'll always want to have in your fridge. A mildly spicy, almost fruity, herbal fresh condiment, it is fantastic on a piece of grilled fish, on roasted chicken, and on sautéed mushrooms. It's also great as a garnish for a rich soup, on top of mashed avocados with feta cheese, or as a dip for crudités. This Sriracha sauce is different from the typical red sauce you see in squeeze bottles in every Asian restaurant. I still use chiles, but I use poblanos, which give the sauce a rich, gentle heat. Fresh tumeric and kaffir lime leaves may be found in Indian or Asian markets.

• Ready In: 15 mins
• Yields: 4 cups

Ingredients

• 1  cup  shredded unsweetened coconut
• 3  poblano chiles, roasted, peeled, seeded, and roughly chopped
• 2  serrano chilies, stems removed, sliced (optional)
• 3  garlic cloves, sliced
• 1  piece  young ginger, peeled and roughly chopped (3 inches)
• 1  piece  fresh turmeric, peeled and thinly sliced (1/2 inch)
• 1  bunch fresh cilantro, leaves and stems roughly chopped (about 1/2 cup)
• 1  leaf  from 1 bunch fresh Thai basil (about 2 cups) or 1  leaf regular basil (about 2 cups)
• 1  leaf  from 1 bunch of fresh mint (about 1 cup)
• 1  bunch fresh chives, roughly chopped (about 1-1/2 cups)
• 4  fresh kaffir lime leaves, roughly chopped
• 1⁄2 teaspoon  finely minced inner stalks lemongrass
• 1  cup canola oil
• 3  to 4 limes, juice of (about 1/2 cup)
• 2 1⁄2 teaspoons kosher salt

Directions

1. Put roughly a third of the coconut, chiles, garlic, ginger, turmeric, cilantro, Thai basil, mint, chives, lime leaves, and lemongrass in a blender. Add all of the oil, 1/2 cup of cold water, the lime juice, and the salt. Puree until smooth. (You may need to pulse the blender at first so the ingredients don't catch in the blender blades.).
2. Depending on the size of your blender, you may be able to continue adding ingredients to the pureed sauce until all of the ingredients are used. If you need more space, pour half of the pureed sauce into a bowl and continue blending the remaining ingredients in batches, always using a little bit of the original sauce to start with.
3. When all of the ingredients are blended smoothly, pour the sauce into a medium bowl and stir well. The sauce can be stored in an airtight container in the refrigerator for up to 3 days.