Chile Lime Sauce
This chili lime sauce is a great side sauce for dipping everything from pork kebabs and chicken tenders, to topping fajitas.
- Serves: 8 persons
- 2small green serrano chiles , seeded, finely chopped
- ½cup freshly squeezed lime juice
- 2tablespoons lime zest , from 2 limes
- ⅓cup chicken stock
- ¼cup fresh cilantro
- 2to 3 cloves garlic, quartered
- 1teaspoon sugar
- 1teaspoon salt
- A pinch freshly ground black pepper
Step 1Gather the ingredients.
Step 2Place all ingredients into a food processor blender. Blend mixture well.
Step 3Bring sauce to a simmer over medium-high heat for 1 to 2 minutes. Reduce heat to low and let simmer for 5 more minutes. Stir occasionally. Remove from heat and let cool 5 to 10 minutes before serving.
Step 4Follow the above directions, if using as a marinade, but let the sauce cool for 30 minutes before using. Marinade beef for 6 to 12 hours, chicken and pork for 4 to 6 hours, fish, seafood, and vegetables for 30 minutes.
Step 5Make this sauce ahead of time and store in an airtight container in the refrigerator for up to one week after preparation.