Best Smoky Lime Chile Dipping Sauce Recipes

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LIME-CHILE DIPPING SAUCE



Lime-Chile Dipping Sauce image

Serve this traditional Vietnamese dipping sauce with Striped Bass Wraps.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 cup

Number Of Ingredients 5

1/4 cup Asian fish sauce
Juice of 2 limes
1/4 cup sugar
2 garlic cloves, minced
4 1/2 teaspoons red chile sauce or 1 fresh red Thai chile, chopped

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.

HOT AND SMOKY DIPPING SAUCE



Hot and Smoky Dipping Sauce image

Provided by Claire Robinson

Time 10m

Yield 1 cup

Number Of Ingredients 6

1/2 cup mayonnaise
1/2 cup sour cream
1 chipotle in adobe, plus 1 tablespoon adobe sauce
2 tablespoons freshly squeezed lime juice
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh chives

Steps:

  • Place the mayonnaise, sour cream, chipotle, adobe sauce and lime juice in a blender and puree until smooth. Season with salt and pepper. Transfer to a dipping bowl and garnish with the chives.

SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE



Smoked Shrimp With Chile-Lime Dipping Sauce image

Set out these Thai smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. A great shrimp recipe for a bbq.

Provided by Leela Punyaratabandhu

Yield Serves 8

Number Of Ingredients 10

8 pounds jumbo (21 to 25 per pound) or extra-jumbo (16 to 20 per pound) shrimp, left whole
1 Tbsp. salt
1 Tsbp. ground white or black pepper
15 green bird's eye chiles, or 8 jalapeño or serrano peppers, sliced
15 cloves garlic
1 cup fresh lime juice
1 tsp. salt
1 tsp. granulated sugar
¼ cup fish sauce
¼ cup coarsely chopped cilantro leaves and stems

Steps:

  • In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
  • Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
  • Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
  • While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
  • Serve the shrimp with the sauce.

SMOKY LIME-CHILE DIPPING SAUCE



Smoky Lime-Chile Dipping Sauce image

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.

Provided by John Willoughby and Chris Schlesinger

Categories     sauces and gravies

Time 45m

Yield About 1 cup

Number Of Ingredients 9

3 to 4 limes, halved crosswise
2 red or green jalapeños, halved lengthwise
2 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup fish sauce
2 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons sugar
3 tablespoons roughly chopped Thai basil

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 4582 milligrams, Sugar 17 grams, TransFat 0 grams

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