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Chili-Lime Dip

  • 15 m
  • 15 m
Corinne Trang
“Temper the tangy limes and spicy Thai chiles by serving it with seafood or fish marinated in Lemongrass-Thai Lime Leaf Marinade.”


    • 8 limes, segmented
    • 2 small red Thai or cayenne chiles, seeded and minced (see Note)
    • ½ cup sugar
    • 2 cloves garlic, minced
    • ½ cup minced fresh cilantro


  • 1 Crush together the lime segments, chiles, sugar, garlic and cilantro.
  • Note: Thai chiles can be red or green, are only about 1½ inches long and ¼ inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or ½ teaspoon, or to taste, of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, airtight, for up to 3 months.
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