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Sweet and sour lime chilli sauce served
Fresh and piquant sauce with lime and chilli flavours

Sweet and Sour Lime Chilli Dipping Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The secret weapon of Thailand's street vendors. This dip refreshes with lime acidity and heats up with chilli power simultaneously. Lighter than tomato versions, it belongs more to the citrusy, translucent 'dipping sauce' category. Mandatory with spring rolls, but also turns simple grilled fish into an exotic experience.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 100 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small saucepan: For cooking.
  • Grater: For ginger and garlic.
  • Citrus juicer: For lime.

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten (if soy sauce not free)

Instructions

1 ✓

Grate ginger and garlic. Cut chilli in half, scrape out seeds (if you don't want it too hot), and dice very finely.

Tip: Chilli heat (capsaicin) largely resides in seeds and membranes. Using rubber gloves is recommended!
2 ✓

Heat oil in saucepan, and sauté ginger-garlic-chilli trio for half a minute, just until they start to smell fragrant.

Tip: Releasing aromatic oils (infusion) makes the base flavour more intense than just putting them in water.
3 ✓

Pour in rice vinegar, water, soy sauce, and honey. Bring to a boil.

Tip: You can correct honey at the end, but adding it now helps it meld better with acids.
4 ✓

Mix cornflour with fresh lime juice (must be cold!), then pour into boiling sauce. Stir constantly until it thickens.

Tip: Lime juice is added at the end (or with thickening) so its fresh Vitamin C rich, fragrant character doesn't boil away completely.
5 ✓

Cook for another 1 minute, then remove from heat. Let cool before serving.

Tip: This sauce is best cold or at room temperature; warm it may seem too acidic.

Recipe FAQ

It became too hot, what should I do?
Heat can be dampened with fat or sweetness, but fat doesn't fit here. Add more sugar or honey, perhaps more water and cornflour to dilute.
What chilli should I use?
Thai 'bird's eye' chilli is authentic (very hot!), but milder chillies work too if you want it less spicy.

Ingredients

  • 50 ml Fresh lime juice
  • 2 tbsp Honey
  • 1 whole Fresh chilli pepper
  • 2 cloves Garlic
  • 10 g Fresh ginger
  • 30 ml Rice vinegar
  • 2 ml Soy sauce
  • 50 ml Water
  • 1 tsp Cornflour
  • 1 tbsp Vegetable oil