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Spicy Lime Sauce Recipe

Spicy Lime Sauce Recipe

Ingredients

1 1/2 pounds fresh plum tomatoes, peeled, cored and seeded

1 jalapeño chile, trimmed and seeded (or to taste)

1 cup chopped red onions

1 tablespoon minced garlic

2 teaspoons chopped fresh cilantro

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1/2 cup olive oil

Directions

Combine the tomatoes, chile, onions, garlic, and cilantro in the bowl of a food processor fitted with the metal blade. Process, using quick on-and-off turns, until the mixture is almost smooth.

Scrape the tomato mixture into a serving bowl. Stir in the orange and lime juices. Add the olive oil, whisking to blend. Season with salt and pepper and serve.

The sauce may also be stored, tightly covered and refrigerated, for up to 1 week.


Spicy Meatballs in Chipotle-Lime Sauce

Whether you&rsquore serving them up as an appetizer or as a sandwich, this recipe for spicy meatballs slathered in a spicy chipotle-lime sauce is sure to please. Make a big batch and freeze them for easy cooking!

Meatballs! Oh yes! Meatballs are ALWAYS a popular food. They are the perfect little bite, just right to serve up in party situations. Of course you can make them very large if you&rsquod like, but forming them into tiny little balls just slightly less than about 1 ounce, you&rsquoll guarantee a party appetizer that will disappear in no time.

Of course parties are GREAT for making the meatballs, but there are other reasons to make meatballs, like&hellip JUST BECAUSE.

Seriously, why do we need an actual REASON for making meatballs other than the fact that they taste crazy AWESOME? We don&rsquot! At least I don&rsquot. Patty and I love a good meatball, and they&rsquore really not difficult to make in the slightest, so yep, meatballs are on the menu often.

They&rsquore great for piling up over lightly toasted buns for a tasty meatball sandwich.

Or just skip the bread and serve them on their own, or perhaps over rice or with cooked noodles.

So many ways to enjoy meatballs!

One thing I&rsquove been doing lately is making extra large batches of meatballs, then freezing some of them so that I can cook them up quickly later on. It&rsquos easy. Once your meatballs are formed, just set them onto a lined baking sheet then set them into the freezer.

Once they are frozen through, scoop them into a plastic bag and seal them up until you need them, then cook them up in the oven. I&rsquove made them ahead like this, brought them to a party, and cooked them in the host&rsquos kitchen.

I made these slightly spicy with jalapeno peppers in the mix, though you can easily adjust the heat level up or down to your personal prefernce. Incorporate hotter peppers to up that heat level. Serranos are always good here, though a habanero pepper will REALLY up that heat level.

Or, incorporate a spicy chili powder or chili flakes, or some of your favorite spicy seasonings to zest them up.

You&rsquoll get plenty of ZING from the chipotle-lime sauce, though, so no need to go TOO crazy with the extra spices. I got you covered!

Let me know how these turn out for you, okay? Curious to hear how you like them! Enjoy&hellip Mike H.


If your sauce is too thin it may just be too warm. Place it in the fridge for a bit so the sauce can chill and thicken up! If it’s still too runny, you may have added too much lime juice. Stir in an additional scoop of mayo to thicken, then taste and re-season!

  • Make it creamier. This sauce is already creamy from the sour cream and mayonnaise, but feel free to blend in some fresh avocado for an even creamier texture and some healthy fat.
  • Lighten it up. Swap the sour cream for plain Greek yogurt for a lower calorie option.
  • Make it vegan. Swap the sour cream and mayo for dairy free versions of each.
  • Use a different herb. I love the bright flavor of cilantro but if it’s not your thing, feel free to swap it out for basil or parsley.
  • Make it spicier. Swap one or both of the jalapenos with serrano peppers.


  • 1 clove garlic, peeled and roughly chopped
  • 1 small jalapeño or 1/2 of a larger jalapeño, seed removed and roughly chopped
  • 2 tbsp fresh parsley
  • 1/4 cup fresh cilantro
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • juice of 1 lime
  • 1/2 cup olive oil

Combine all ingredients in a blender.

Pulse until ingredients are finely minced and dressing has emulsified.

Store tightly covered in the refrigerator.

Nutrition Information:

Yield:

Serving Size:

Tex-Mex Roasted Sweet Potatoes - Lisa's Dinnertime Dish

[…] balance of sweet and spicy. The spice mixture creates the first layer of great flavor. Then a Spicy Jalapeno Lime Vinaigrette takes these sweet potatoes to a whole new sweet and spicy […]

Friday 4th of December 2020

I had a dressing like this in a restaurant in Folly Beach SC called Snapper Jack's. They served it over an arugula salad with watermelon and feta cheese. Delicious!

Wednesday 15th of April 2020

I tried it and it was tasty. I made a huge salad and poured the whole recipe on, and ate it, before counting the calories. Yikes. About 900 calories for the dressing alone. Next time I may sub in water for some of the oil to cut down on calories. It was good though!

Pico de Gallo #Freaky Friday | Tampa Cake Girl

Wednesday 29th of January 2020

[…] am anxious to try Lisa’s Spicy Jalapeño Vinaigrette and her Five Minute Enchilada Sauce! Lisa has some great recipes on her blog and they are not […]


Asian Spicy Lime & Ginger Dipping Sauce

Mix all ingredients and chill in fridge for 1-2 hours. If it tastes too salty, add another dash of honey.

SERVING SUGGESTIONS:
A dip for Asian Turkey Lettuce Wraps (see recipe at www.theyummylife.com/recipes/137)
A dip for pot stickers or dumplings.
A dip for spring rolls.
A marinade for grilled or stir-fried meat.
A flavor boost for stir-fries and fried rice.

I mentioned this dipping sauce in my previous post about Asian Turkey Lettuce Wraps. It has a spicy, tangy flavor, is easy to make, and oh-so-versatile. It's based on a recipe from Rachel Ray's Magazine. She recommends it with her Asian meatballs. I use it in all kinds of ways. Here are some ways I've used this yummy sauce:

  • A dip or drizzle for my Asian Turkey Lettuce Wraps.
  • A dip for pot stickers or dumplings.
  • A dip for spring rolls.
  • A marinade for grilled or stir-fried meat.
  • A base sauce for stir-fries and fried rice.

It's a snap to make. Here's how.

Step-by-step photos for making
Asian Spicy Lime & Ginger Dipping Sauce

Step 1. Assemble the ingredients: jalapeno pepper (or substitute crushed dried hot chili peppers), ginger, limes, tamari or soy sauce, honey

Step 2. Peel and grate the ginger. I use a Microplane.

Step 3. Cut half a jalapeno into thin slices. Then dice it. I like it spicy, so I leave in the seeds and membrane. For a milder version, remove seeds and membranes before cutting. (I recommend wearing plastic gloves when handling hot peppers.) You can substitute crushed dried hot chiles, if you prefer.

Step 4. Juice the limes. I use one of these lime squeezer gizmos.

Step 5. Combine all of the ingredients and stir. Sometimes I throw a minced garlic clove in there, too.

Done! Let it chill for an hour or two for better flavor. If it tastes too salty, add another dash of honey. It will keep for a few days in the fridge.

Serving suggestions:

1. On a condiment tray to accompany an Asian meal. Here it's paired with chopped peanuts, cilantro, sriracha sauce, and peanut sauce.

2. With Asian Turkey Lettuce Wraps. Dunk your lettuce wraps as you eat, or drizzle on the sauce. Either way, have napkins nearby. It's messy--but in a good, delicious, running-down-your-chin way!

3. With pot stickers, Chinese dumplings, or spring rolls. Dunk or drizzle on the spicy sauce. Pot stickers are one of my favorite things, and this sauce puts them over the top. I can make a whole meal of them. I prepare pot stickers 2 ways:

  • Using frozen chicken pot stickers from Trader Joe's (pictured below)--they're delicious.
  • Making pot stickers from scratch using this recipe from Fine Cooking. They take awhile to make, but they're fantastic. I've made the shrimp/pork combination, and with pork only. Both delish. I use store-bought wonton wrappers instead of making the dough--much easier and faster that way.

4. As a marinade for grilled or stir fried meat. Here's a chicken breast marinating in the sauce. Let's face it, there are few things less appetizing than raw chicken. It may not be pretty, but it does make the chicken taste great! Let it marinate for at least 30 min, and up to several hours. I've also used the marinade on flank steak, grilled it, and sliced it real thin. Yum.

5. Add to stir-fries and fried rice. I don't have photos of these, but I often will add some of this sauce to these dishes for a flavor boost.

Like I said, it's a versatile sauce. What would you use it for?

  • 1/2 jalapeno pepper, minced (may substitute 1 teaspoon crushed dried hot chiles)
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced (optional recommended if using this sauce for a meat marinade)
  • juice from 2 limes
  • 1/3 cup tamari or soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon water

Mix all ingredients and chill in fridge for 1-2 hours. If it tastes too salty, add another dash of honey.


Asian Meatballs with Spicy Lime Dipping Sauce

In the bowl of a food processor, combine the scallions, half of the ginger, the bell pepper, half of the chile pepper, the garlic, the 3 tablespoons of soy sauce, the cilantro leaves and the lime zest. Pulse for 30 seconds, scrape down the bowl and process 1 minute more, or until finely ground. Add the meat and process until well combined, about 30 seconds more. Roll the meat into 24 balls the size of walnuts.

Preheat a large nonstick skillet over medium heat and add the vegetable oil. Add the meatballs and don't move them until they are brown on 1 side, about 2 minutes. Turn the meatballs and continue to cook, browning them on all sides, until cooked through, 2 to 3 minutes more.

While the meatballs cook, make the dipping sauce. In a bowl, combine the remaining ginger and chile pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning if it's too salty, add another drizzle of honey.

Place the finished meatballs on a serving platter, with toothpicks on the side. Serve with the spicy lime dipping sauce.


Mushroom & Pepper Lettuce Cups

These flavorful vegetarian lettuce cups are loaded with tender vegetables, sushi rice, and slices of rich hard-boiled egg—all brought together with our irresistible sauce of sesame oil, lime juice, soy sauce, and more.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD

Wellness Details

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a small pot 3/4 of the way up with water cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise season with salt and pepper.

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers remove the cores, then thinly slice into rings. Cut off and discard the root end of the lettuce separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise place in a bowl. Add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper stir to coat. In a separate bowl, combine the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Whisk until the sugar has dissolved.

In the same pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Serve the lettuce leaves, cooked rice, cooked vegetables, sliced eggs, seasoned cucumbers (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Fill a small pot 3/4 of the way up with water cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise season with salt and pepper.

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers remove the cores, then thinly slice into rings. Cut off and discard the root end of the lettuce separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise place in a bowl. Add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper stir to coat. In a separate bowl, combine the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Whisk until the sugar has dissolved.

In the same pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Serve the lettuce leaves, cooked rice, cooked vegetables, sliced eggs, seasoned cucumbers (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!


To make spicy mayo you will only need a few basic ingredients that you probably already have in your fridge. This recipe is super forgiving and can be adjusted to taste.

Mayonnaise: because mayonnaise is such a huge part of this dish we like to use the best mayonnaise we can find. My personal favorite mayo is Duke&rsquos Mayonnaise (not sponsored!) but any other brand will work just fine!

Hot sauce or Sriracha: you will need a spicy sauce to add a kick to the mayo. Hot sauce (any type) or sriracha, or adobo (from chipotles in adobo can), garlic chili sauce, or any other spicy sauce will work!

Lime juice: this ingredient is actually optional but adds a zesty kick to the sauce. It can also be replaced with lemon juice or vinegar.

Cajun seasoning: cajun seasoning is a blend of spices that work really well in seasoning this dish. They can easily be replaced with taco seasoning, chili powder, or your favorite spice blend.


Lao Spicy Dipping Sauce

A spicy dipping sauce that is pretty addicting. The use of fish sauce, chilies, and garlic will give grilled meats and rice a nice punch.

Ingredients

  • 4 whole Thai Bird Peppers, Chopped
  • 4 Tablespoons Granulated Sugar
  • 2 whole Limes, Juiced
  • 3 cloves Garlic, Minced
  • 6 Tablespoons Fish Sauce

Preparation

Add everything to a mixing bowl, and whisk until all of the sugar dissolves. Feel free to taste as you go along. If it is too salty, add more sugar or lime juice. If you are not used to fish sauce, this might stir you up a bit. Fish sauce is a bit stinky and salty, but there is something about it that is really amazing, and when paired with the chilies and the garlic and lime, well, now you have got yourself a sauce.

You can let this sauce sit and marry the flavors, but it’s good right from the start. If you are looking for something different, and something good (well, at least in my opinion), give this one a shot.


The Easiest Spicy Lime Grilled Salmon

  • Author: Jessie
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: Serves 4 1 x

Description

An easy weeknight salmon recipe with just a few ingredients!

Ingredients

  • 1 lime
  • 2 Tbsp . extra virgin olive oil
  • 1 clove garlic, minced
  • 2 Tbsp . soy sauce
  • 1 tsp . crushed red pepper flakes (I used these Crushed Red Chili Peppers from Frontier Co-op!)
  • salt and pepper to taste
  • 1.5 lbs. Wild Alaskan Salmon (I used sockeye salmon!)
  • (optional) extra lime wedges, for serving

Instructions

  1. Use a microplane to zest the lime and toss the zest into a small mixing bowl.
  2. Juice the lime, adding the lime juice to the lime zest.
  3. Add olive oil, minced garlic, soy sauce, crushed red pepper flakes, salt, and pepper to lime juice and whisk to combine.
  4. Lay salmon in a small baking dish (I like to use a glass container with an airtight lid) and pour the marinade over the fish. Turn the salmon to coat and make sure it’s covered in marinade. If you have skin on the salmon, place the filet skin side up so that the marinade can soak in.
  5. Cover salmon with the airtight lid and store in the fridge for thirty minutes to an hour or until you’re ready to eat.
  6. Heat a grill pan over medium-high heat until it’s piping hot (you could also use your outdoor grill). Use a heat-resistant pastry brush to brush olive oil over the grill grates to prevent the fish from sticking.
  7. Remove fish from marinade and place it on the hot grill pan. Let it cook – without touching it! – for 5-7 minutes (see recipe notes) until salmon has lightened in color. Use a thin spatula to pick up the fish and flip it over on the grill. (If you’ve oiled your grill, the salmon shouldn’t stick too much once those nice grill marks have developed). Cook for another 5-7 minutes until fish is cooked to your desired level of doneness.
  8. Remove salmon from the grill and serve immediately with extra lime wedges (optional). You could also add an extra sprinkle of flaky salt or red pepper flakes to the fish if you like.

Notes

Cooking time will vary depending on the size of your fillet – look for a piece of salmon that’s uniform in thickness to help it cook evenly, and don’t be afraid to cut into the fillet to take a peek at the fish! If you are cooking your salmon in small portions as opposed to one large fillet, you may want to decrease the cooking time.

This marinade is also great on shrimp and chicken!

Taste the marinade before you add too much salt here – soy sauce and salmon are naturally a bit salty, so taste and add seasoning as necessary!

Don’t be alarmed if your salmon lightens in color a bit after you’ve let it soak in the marinade – that’s just the acidity of the marinade at work!

You could also marinate the salmon in a large ziploc bag if you like, or use plastic wrap to cover the baking dish if you don’t have a lid.

No grill? Roast the salmon in a 400 degree F oven for 12-15 minutes or until it’s cooked to your desired level of doneness.

I choose Wild Alaskan Salmon because it supports family fishermen and comes from a sustainably-managed fishery.

For a spicier salmon, add more red pepper flakes or a dash of hot sauce to your marinade (I like Sriracha). For a milder flavor, use fewer red pepper flakes.

Add a drizzle of honey or maple syrup to your marinade for a hint of sweetness if you like.

I don’t like to marinate my salmon much longer than an hour, because I like to let the natural flavor of the fish shine through. If you’d like to make a component of this dish ahead of time, you can mix the marinade and store it in the fridge on its own until you’re almost ready to cook the salmon.