Fresh Chile Lime Sauce
Yield: ¾ cup (recipe easy to double or triple)
Because this sauce isn't overly spicy, you can use it far more liberally than a traditional hot sauce, adding moisture and great flavor to so many things. Drizzle it over grilled chicken or shrimp, corn, bean, and grain salads, roasted vegetables, and anything Tex-Mex.


  • 8(4-5 ounces) red Fresno or red jalapeño chiles, stems removed and seeded (reserve seeds if you’d like a spicier sauce)
  • 2
small garlic cloves, chopped
  • 3tablespoons (45 ml) freshly squeezed lime juice
  • 2tablespoons (24 grams) lightly packed light brown sugar
  • 1
tablespoon (14 ml) vegetable or other neutral tasting oil (I use avocado or safflower oil)
  • ½
teaspoon kosher salt


  1. After seeding (and reserving some of the seeds, if desired), roughly chop the peppers for easier blending.  Place all of the ingredients in a blender and purée until very smooth. Scrape down the sides as needed. You’ll want to work your way up to the highest speed for a velvety smooth sauce. If desired, add some of the seeds back, a little at a time, to achieve the desired level of spiciness.

    Serve immediately, or transfer to a jar or bottle and refrigerate in an airtight container, where it will keep for at least 5 days.  Shake before serving.


When handling hot peppers, take care to not touch your eyes and wash your hands thoroughly when finished. You may also wish to wear gloves.

More recipes at