Chili-Lime Sauce

Chili-Lime Sauce

Tangy lime and smoky chili flavor combine in a bright, versatile sauce.

Total 20 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This chili-lime sauce balances citrus tang with mild heat and a touch of sweetness, built on a quick simmer that melds the flavors together. It works well brushed on grilled meats, drizzled over tacos, or tossed with roasted vegetables. A short cooking time keeps the lime flavor fresh rather than cooked flat.

Ingredients

  • 1/2 cup fresh lime juice
  • 2 teaspoons lime zest
  • 1/3 cup honey
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Method

  1. In a 6-quart saucepan, whisk together the lime juice, lime zest, honey, 1/4 cup water, chili powder, cumin, smoked paprika, cayenne, minced garlic, olive oil, and salt.

  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. In a small bowl, stir the cornstarch into 1 tablespoon water until smooth, then whisk this slurry into the simmering sauce.

  4. Simmer the sauce, stirring frequently, until slightly thickened and glossy.

  5. Remove from heat and let cool to room temperature; the sauce will continue to thicken slightly as it cools.

  6. Transfer to a jar or airtight container and store in the refrigerator for up to 2 weeks.

Rate this recipe

★ 4.4 (1)

Chili-Lime Sauce

This chili-lime sauce balances citrus tang with mild heat and a touch of sweetness, built on a quick simmer that melds the flavors together. It works well brushed on grilled meats, drizzled over tacos, or tossed with roasted vegetables. A short cooking time keeps the lime flavor fresh rather than cooked flat.

20 min 16 oz 45 cal

Ingredients

  • 1/2 cup fresh lime juice
  • 2 teaspoons lime zest
  • 1/3 cup honey
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Method

  1. 1

    In a 6-quart saucepan, whisk together the lime juice, lime zest, honey, 1/4 cup water, chili powder, cumin, smoked paprika, cayenne, minced garlic, olive oil, and salt.

  2. 2

    Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. 3

    In a small bowl, stir the cornstarch into 1 tablespoon water until smooth, then whisk this slurry into the simmering sauce.

  4. 4

    Simmer the sauce, stirring frequently, until slightly thickened and glossy.

  5. 5

    Remove from heat and let cool to room temperature; the sauce will continue to thicken slightly as it cools.

  6. 6

    Transfer to a jar or airtight container and store in the refrigerator for up to 2 weeks.