Best 7 Chile Lime Sauce Recipes

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Chile lime sauce is a versatile condiment that can be used to add a spicy, tangy kick to a variety of dishes. Whether you are looking to spice up your favorite tacos, burritos, or enchiladas, or you are looking for a flavorful marinade for your chicken, fish, or tofu, a well-crafted chile lime sauce can elevate your meal to new heights. With a few simple ingredients and a little bit of time, you can create a delicious and easy chile lime sauce that will add a burst of flavor to any dish.

Let's cook with our recipes!

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

Categories     Shellfish     Sauté     Low Fat     Quick & Easy     Vinegar     Lime     Hot Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil
Special Equipment
4 (8-inch) bamboo skewers

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



Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 to 6 appetizer servings

Number Of Ingredients 15

1/2 can unsweetened coconut milk
2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)
1/4 cup fresh or bottled key lime juice
1 serrano chile, coarsely chopped
1-inch piece ginger, peeled and chopped
2 teaspoons finely chopped fresh lime zest
1 cup canola oil
1/4 cup unsweetened dried coconut
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
4 swordfish steaks, 8 ounces each, cut into 1-inch dice
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Cilantro leaves

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.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE



Seared Scallops with Asian Lime-chile Sauce image

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

1 clove garlic, chopped
1 small hot chili pepper, chopped (2 1/2 inches long preferably red)
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 lb)
1 tablespoon olive oil
4 bamboo skewers (8-inch)

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.

BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE



Brazilian Marinated Steaks With Chile Lime Sauce image

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

5 malagueta hot peppers (or to taste but for gosh sakes don't wimp out, use SOME!) or 5 jalapeno peppers (or to taste but for gosh sakes don't wimp out, use SOME!)
1 teaspoon salt
1 small white onion, finely diced
4 large garlic cloves, finely chopped
1/2 bunch italian fresh parsley leaves, rough chopped
3 limes, juice of
4 sirloin steaks, 1 1/2-inch thick
1/2 cup freshly-squeezed lime juice
1/3 cup dry red wine
1 small onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons dried oregano
1 bay leaf
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper

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

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILE SAUCE



Southwestern Lime Chicken with Ancho Chile Sauce image

Categories     Sauce     Chicken     Marinate     Dinner     Lime

Yield Makes 8 servings

Number Of Ingredients 13

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chile Sauce (recipe follows)
Special equipment: Gas or charcoal grill

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



Steak with Chile Key Lime Sauce image

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

1 pound skirt steak, cut into pieces
1/4 cup fresh Key lime juice
3 tablespoons Asian fish sauce
3 tablespoons water
2 tablespoons sugar
1 large shallot, thinly sliced
1 fresh serrano chile, chopped (about 2 teaspoons; including seeds)
Accompaniment: steamed rice

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



Brazilian Marinated Steaks With Chile Lime Sauce image

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

4 sirloin steaks, 1 1/2-inches thick
1/2 cup lime juice, freshly squeezed
1/3 cup dry red wine
1 small onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons dried oregano
1 bay leaf
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper
5 malgueta bell peppers or 5 jalapeno peppers
1 teaspoon salt
1 small white onion, finely diced
4 large garlic cloves, chopped
3 limes, juice of
1/2 bunch italian parsley, chopped

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:

  • For a spicier sauce, use more chili peppers or a hotter variety.
  • If you don't have fresh limes, you can use bottled lime juice, but the flavor will be less bright.
  • Add a pinch of salt to balance the flavors.
  • Taste the sauce as you go and adjust the seasonings to your liking.
  • Use a food processor or blender to make a smooth sauce. If you like a chunkier sauce, chop the ingredients finely by hand.
  • Store the sauce in a jar or container in the refrigerator for up to 2 weeks.

Conclusion:

Chile lime sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for tacos, burritos, enchiladas, and other Mexican-inspired dishes. It can also be used as a marinade for chicken, fish, or shrimp. Or, simply use it as a dipping sauce for tortilla chips or vegetables.

With its bright, acidic flavor and a hint of heat, chile lime sauce is sure to become a staple in your kitchen. So next time you're looking for a way to add some excitement to your meal, give this easy-to-make sauce a try.

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