Best 7 Chile Lime Sauce Recipes
**Introducing the Zesty and Versatile Chile Lime Sauce: A Culinary Journey Through Salsas, Marinades, and Dressings**
Embark on a culinary adventure with the tantalizing Chile Lime Sauce, a vibrant condiment that elevates any dish with its harmonious blend of heat, tanginess, and freshness. This versatile sauce takes center stage in three distinct recipes, each showcasing its unique ability to transform ordinary ingredients into extraordinary culinary creations.
In the Chile Lime Salsa recipe, juicy tomatoes, crisp cucumbers, and aromatic cilantro dance together in a refreshing symphony of flavors, while the tangy lime and spicy chiles add an invigorating kick. This salsa is the perfect accompaniment to tortilla chips, grilled meats, or as a topping for tacos and burritos.
The Chile Lime Marinade transforms ordinary chicken breasts into succulent and flavorful grilled masterpieces. The marinade's zesty blend of citrus, chiles, and herbs infuses the chicken with a tantalizing depth of flavor, making it a hit at any barbecue or summer gathering.
Last but not least, the Chile Lime Dressing adds a vibrant touch to salads, grilled vegetables, or fish. The creamy avocado and tangy lime combine to create a luscious dressing that enhances the natural flavors of your favorite ingredients.
Whether you're a seasoned chef or just starting your culinary journey, these three Chile Lime Sauce recipes offer a delightful exploration of flavors and textures. So, gather your ingredients, fire up the grill, and prepare to tantalize your taste buds with the magic of this versatile sauce.
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Sauce:
- Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
- Swordfish:
- Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.
BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE
For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the same as a tabasco or a Thai pepper. By comparison, its lowly jalapeño cousin only rates between 2,500 and 10,000 Scoville units in heat. Either way, remember to wash up after handling them! Be prepared for fragrant breath after this meal as garlic and onion are present in abundance. You may even enjoy the smell again in a hot shower the next morning as is oozes through your pores. ;-)
Provided by SusieQusie
Categories Lime
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Place the peppers and salt in a mortar and crush them with the pestle or take the less energetic way and process them in a blender or food processor until you have a thick paste.
- Gradually add the onion and garlic and continue to mash into the paste.
- Then add the parsley to the paste, mashing as you do.
- Stir in the lime juice until you have a thick,liquid sauce.
- Cover and let stand at room temperature.(Makes about 1/2 cup).
- *******.
- STEAKS: Place the steaks in a single layer in a large glass or ceramic baking dish.
- Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
- Cover and refrigerate, turning every couple of hours -- for about 4 hours.
- Preheat the grill. Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
- Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.
Nutrition Facts : Calories 1082.2, Fat 70.4, SaturatedFat 27.4, Cholesterol 300.9, Sodium 1386, Carbohydrate 17.2, Fiber 2.1, Sugar 5.6, Protein 88.5
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Make and share this Seared Scallops with Asian Lime-chile Sauce recipe from Food.com.
Provided by Dawnab
Categories Asian
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
- Stir paste together with vinegar, fish sauce, water, and lime juice.
- (Alternatively, purée sauce ingredients together in a blender.) Pat scallops dry.
- Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
- Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
- Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
- Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILE SAUCE
Steps:
- Combine the lime juice, soy sauce, oil, sugar, herbs, garlic, chili powder, and cayenne in a medium bowl; whisk to blend. Place the chicken in a 13 by 9-inch glass baking dish 2 inches deep. Pour the marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare a grill to medium-high heat. Remove the chicken from the marinade and grill until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken piece; cover the grill and cook until the cheese melts, about 2 minutes. Transfer the chicken to plates. Serve with Ancho Chile Sauce.
STEAK WITH CHILE KEY LIME SAUCE
Provided by Melissa Roberts
Categories Broil Quick & Easy Father's Day Dinner Steak Healthy Lime Juice Chile Pepper Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Pat steak dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Broil on a broiler pan 4 to 6 inches from heat, turning once, about 6 minutes total for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before slicing.
- While steak rests, stir together remaining ingredients until sugar has dissolved. Serve sliced steak with sauce.
BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE
Make and share this Brazilian Marinated Steaks With Chile Lime Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Chile Lime Sauce:.
- Combine all ingredients in a mini-chopper or blender, and blend or grind until a paste is formed. (Makes about 1/2 cup).
- Place the steaks in a single layer in a large glass or ceramic baking dish.
- Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
- Cover and refrigerate, turning every couple of hours for about 4 hours.
- Preheat the grill.
- Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
- Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.
Nutrition Facts : Calories 1311.4, Fat 77.7, SaturatedFat 31.3, Cholesterol 456, Sodium 1488.9, Carbohydrate 19, Fiber 3.9, Sugar 6.3, Protein 125.9
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the sauce will taste. This is especially true for the limes, which should be juicy and have a bright green color.
- Don't be afraid to experiment with different types of chiles: There are many different varieties of chiles available, each with its own unique flavor profile. Try experimenting with different types to find the one that you like best.
- Be careful not to overcook the chiles: If you overcook the chiles, they will lose their flavor and become bitter.
- Let the sauce cool before serving: This will allow the flavors to meld together and develop.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks: You can also freeze the sauce for up to 3 months.
Conclusion:
Chile lime sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It is a great addition to tacos, burritos, enchiladas, and other Mexican-inspired dishes. It can also be used as a marinade for chicken, fish, or shrimp. No matter how you use it, chile lime sauce is sure to add a delicious kick to your meals.
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