Smoky Lime-Chile Dipping Sauce

By John Willoughby and Chris Schlesinger

Smoky Lime-Chile Dipping Sauce
Jessica Emily Marx for The New York Times
Total Time
30 to 45 minutes
Rating
4(32)
Notes
Read community notes

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.

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Ingredients

Yield:About 1 cup
  • 3 to 4limes, halved crosswise
  • 2red or green jalapeños, halved lengthwise
  • 2tablespoons vegetable oil
  • ¼cup soy sauce
  • ¼cup fish sauce
  • 2tablespoons minced ginger
  • 1tablespoon minced garlic
  • 2tablespoons sugar
  • 3tablespoons roughly chopped Thai basil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

253 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 17 grams sugars; 6 grams protein; 4582 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    To make sauce, mince jalapeños and place in medium-size bowl. Squeeze ⅓ 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.

Ratings

4 out of 5
32 user ratings
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Cooking Notes

Traci G

This is truly one of the best sauces I have ever enjoyed! I want to roll in it and pour it over everything I eat! I've had a similar sauce many times while traveling in Asia and at better Thai restaurants in the United States. The secret lies in grilling the lines properly and using excellent fresh garlic and limes. To die for!

MikeE

Made as spec’ed and it is great.

David

Delicious with grilled soft-shell crabs. I used as a marinade (use about 1/4-1/3 of the sauce) and marinated about 20 minutes, then grilled until done, and then we used the remaining sauce as a dipping sauce. So great!

Paul M

So good. We also put a drizzle on raw oysters and uses as a substitute for shrimp cocktaul sauce.

Kat

Any thoughts on subs for the Thai Basil - pretty sure my local store doesn't carry Thai Basil.

Theresa SF Bay Area

Italian basil and/or mint might be a good substitute.

David

Mix of mint and cilantro. It's fine without it, too.

Traci G

This is truly one of the best sauces I have ever enjoyed! I want to roll in it and pour it over everything I eat! I've had a similar sauce many times while traveling in Asia and at better Thai restaurants in the United States. The secret lies in grilling the lines properly and using excellent fresh garlic and limes. To die for!

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