**Dive into the vibrant flavors of Mexican cuisine with our tantalizing Lime Chile Dipping Sauce, a versatile condiment that elevates any dish with its zesty and spicy kick. This zesty sauce, a delightful blend of fresh limes, fiery chiles, and aromatic cilantro, is sure to tantalize your taste buds and add an extra layer of flavor to your favorite dishes. Whether you're a fan of tacos, burritos, or grilled meats, this sauce is the perfect accompaniment to enhance your culinary experience. With its simple and easy-to-follow instructions, our recipe allows you to create this delectable sauce in the comfort of your own kitchen. So, get ready to embark on a taste adventure and discover the magic that this Lime Chile Dipping Sauce has to offer!**
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LIME-CHILE DIPPING SAUCE
Serve this traditional Vietnamese dipping sauce with Striped Bass Wraps.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Stir fish sauce, lime juice, and 1/4 cup water in a small bowl. Add sugar; stir until it has dissolved. Stir in garlic and chile sauce or chopped chile. Sauce can be refrigerated in an airtight container up to 1 week.
SMOKY LIME-CHILE DIPPING SAUCE
This spicy dipping sauce is particularly good with fish, shrimp or chicken. You'll need a medium-hot charcoal fire to make it. Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.
Provided by John Willoughby and Chris Schlesinger
Categories sauces and gravies
Time 45m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Coat limes and jalapeños lightly with oil and place on grill over medium heat, cut sides down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low. Cook until limes and chiles are soft enough to yield easily when squeezed with tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
- To make sauce, mince jalapeños and place in medium-size bowl. Squeeze 1/3 cup juice from limes and add to bowl with jalapeños, then add all remaining ingredients and whisk together. This sauce keeps, covered and refrigerated, about 3 days.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 4582 milligrams, Sugar 17 grams, TransFat 0 grams
CHILE-LIME SAUCE
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Provided by Kathy Brennan
Categories Sauce Condiment Chile Pepper Garlic Lime Juice
Yield Makes about 1/2 cup (120 ml)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.
CHILI AND LIME DIPPING SAUCE
Great to serve with spring rolls, or any other Asian style finger food. This can be kept in the fridge overnight, but be aware that the chili will increase in heat, so if you want to make it in advance and don't want it too hot, could be better to add the chili before serving.
Provided by Sarah
Categories Sauces
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a small bowl, stirring to combine.
- Serve with spring rolls, dim sums, won-tons or any other finger food.
Nutrition Facts : Calories 214.5, Fat 0.9, SaturatedFat 0.1, Sodium 12080.6, Carbohydrate 34.1, Fiber 4.3, Sugar 12.8, Protein 25.8
SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE
Steps:
- Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
- In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.
HONEY - LIME DIPPING SAUCE
Make and share this Honey - Lime Dipping Sauce recipe from Food.com.
Provided by School Chef
Categories Sauces
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Blend all ingredients together well.
- 2. Store in refrigerator in sealed container until ready to use.
SOY-LIME DIPPING SAUCE
Steps:
- 1. Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.
BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE
A fun citrus and spice twist on a beautifully butterflied prawn.
Provided by Raelee's recipes
Categories Appetizers and Snacks Seafood Shrimp
Time 4h40m
Yield 5
Number Of Ingredients 9
Steps:
- Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
- Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
- Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 13.2 g, Cholesterol 212.9 mg, Fat 5.8 g, Fiber 2.8 g, Protein 23.4 g, SaturatedFat 0.9 g, Sodium 599 mg, Sugar 7.7 g
Tips:
- For the best flavor, use fresh limes and chiles. If you don't have fresh limes, you can use bottled lime juice, but the flavor will not be as bright.
- To make the sauce spicier, use more chiles. You can also add a pinch of cayenne pepper for an extra kick.
- If you don't have fish sauce, you can substitute soy sauce or Worcestershire sauce. However, fish sauce will give the sauce a more authentic flavor.
- The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. Just be sure to let it come to room temperature before serving.
- Serve the sauce with shrimp, fish, grilled chicken, or vegetables. It can also be used as a marinade or dipping sauce for tacos.
Conclusion:
This lime chile dipping sauce is a flavorful and versatile condiment that can be used with a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a quick and easy way to add some flavor to your meal, give this lime chile dipping sauce a try.
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