Name: Chili-Lime Sauce – a fresh spicy dip for meat, vegetables and tortillas
Total time: 10 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 pcs limes (juice, optionally a little grated zest from a bio lime); 1 pc red chili pepper (medium heat, seeds removed – to taste); 1 clove of garlic; 40 ml soy sauce (light); 20 ml honey or maple syrup; 30 ml olive oil or another quality oil; 40 ml vody; 5 g fresh cilantro or flat-leaf parsley (a roughly chopped handful); 2 g ground coriander or ground cumin (optional, for a slightly “Asian” note); a pinch of salt (to taste; sometimes not needed — depends on soy sauce saltiness)

Chili-Lime Sauce – a fresh spicy dip for meat, vegetables and tortillas

Chili-lime sauce is exactly the kind of thing you make at home “just for dinner” once and then start putting on everything. It’s fresh, mildly spicy, perfectly tangy and really simple – a few ingredients, one blender or bowl and you’ve got a dip that elevates plain chicken breast, roasted potatoes, sautéed vegetables and tortillas. It works as a marinade, salad dressing or a dipping sauce for homemade sliders. No fuss, no long cooking – just a quick sauce that tastes like you cooked much longer than you actually did.

⏱ 10 min● easy♨ 4 servings

Step by step

Instructions

0 z 7

1Step 1Thoroughly wash the limes, cut them in half, and squeeze the juice into the blender container or a tall bowl. If you have organic limes, you can lightly grate a bit of zest — just a pinch will give the sauce a more pronounced citrus aroma.
2Step 2Slice the chili pepper lengthwise, remove the seeds and white ribs (that’s where most of the heat is), and chop the flesh into smaller pieces. Peel and halve the garlic. Throw everything in with the lime juice.
3Step 3Add soy sauce, honey (or syrup), olive oil, water and optionally ground coriander or cumin. Lightly salt – be careful, soy sauce is already salty. Stir in chopped cilantro or parsley.
4Step 4Blend everything until smooth. If you don't have a blender, finely chop the chili, garlic and herbs with a knife and whisk them into the remaining ingredients with a fork or whisk. The consistency should be runnier but not watery – more like a light dressing.
5Step 5Taste and adjust to your preference. If the sauce is too hot, add a bit of honey and water. If it lacks acidity, squeeze in some lime juice. If it needs salt, add a pinch of salt or a few drops of soy sauce.
6Step 6If you want the sauce completely smooth without bits of chili and herbs, you can strain it through a fine sieve into a jar. If the bits don't bother you, you can skip this step – it will taste just as good.
7Step 7Pour the finished chili-lime sauce into a clean jar with a lid or a bowl. Let it rest in the fridge for at least 15–20 minutes so the flavors meld and the sauce becomes a bit rounder. Give it a quick stir before serving.

Kitchen tip

You can use this sauce three ways and each will give a different effect: as a marinade for meat (chicken, pork, shrimp), as a salad dressing (just toss it with leafy greens and chopped vegetables), or as a dip for roasted potatoes, vegetables and tortillas. It keeps in the fridge for 3–4 days, so it’s worth making a double batch – the next day you just pull out the jar and have “ready flavor” with no extra work.

Customize this recipe

Variants and alternatives

Creamy chili-lime: add 1–2 tablespoons of mayonnaise or plain yogurt, the sauce will thicken and become more like a dip for fries or burgers.Creamy chili-lime: add 1–2 tablespoons of mayonnaise or plain yogurt, the sauce will thicken and become more like a dip for fries or burgers.

Approximate per serving

Nutritional values

Energie70 kcalProteins1 gSacharidy8 gTuky4 g

Chili-Lime Sauce – a fresh spicy dip for meat, vegetables and tortillas

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Japonské kuřecí teriyaki s rýží a brokolicí

Kuřecí tikka masala s basmati rýží

Americké makarony se sýrem a křupavou strouhankou

Write a comment Cancel reply

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