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Smoky Lime-Chile Sauce | Great Performances


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Smoky Lime-Chile Sauce
by Suzannah Schneider, Sustainability Connector

Ingredients for Mushroom Fish Sauce:

3 cups Water

1/4 oz Dried sliced shiitake mushrooms

3 Tbs salt

2 Tbs Soy sauce 

Ingredients for Lime-Chile Sauce:

3 to 4 Limes, halved crosswise

2 Red jalapeños, halved lengthwise

2 Tbs Vegetable oil

¼ cup Mushroom fish sauce

2 Tbs Ginger, minced

1 Tbs Garlic, minced

2 Tbs Sugar

3 Tbs basil, chopped

Method for Mushroom Fish Sauce:

1. Simmer all ingredient until reduced by half. Strain, cool, and store in the fridge.

Method for Lime-Chile Sauce:

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. 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.

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