Lime Chile Dipping Sauce Recipes

SMOKY LIME-CHILE DIPPING SAUCE

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.

LIME-CHILE DIPPING SAUCE

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.

CHILE LIME SAUCE

Steps:

• Gather the ingredients.
• Place all ingredients into a food processor blender. Blend mixture well.
• Bring sauce to a simmer over medium-high heat for 1 to 2 minutes. Reduce heat to low and let simmer for 5 more minutes. Stir occasionally. Remove from heat and let cool 5 to 10 minutes before serving.
• Follow the above directions, if using as a marinade, but let the sauce cool for 30 minutes before using. Marinade beef for 6 to 12 hours, chicken and pork for 4 to 6 hours, fish, seafood, and vegetables for 30 minutes.
• Make this sauce ahead of time and store in an airtight container in the refrigerator for up to one week after preparation.

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.

CHILI AND LIME DIPPING SAUCE

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.

CHILE-LIME SAUCE

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.

LIME DIPPING SAUCE

Steps:

• In a small bowl, combine sauce ingredients.
• Chill for 15 minutes.

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

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.