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Sweet and sour lime chili sauce served.
Fresh and spicy sauce with lime and chili flavors

Sweet Chili Lime Dipping Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
The secret weapon of Thai street vendors. This dipping sauce refreshes with lime acidity while heating things up with chili. Lighter than tomato-based versions, this is a citrusy, translucent sauce perfect for spring rolls or transforming 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/garlic.
  • Citrus Juicer: For the lime.

Allergen Information

⚠️ Soy
⚠️ Wheat (check soy sauce)

Instructions

1 ✓

Grate ginger and garlic. Halve the chili, scrape out seeds (for milder heat), and dice very finely.

Tip: Most of the heat (capsaicin) is in the seeds and ribs. Wear gloves!
2 ✓

Heat oil in saucepan and briefly sauté ginger, garlic, and chili for 30 seconds until fragrant.

Tip: Infusing the oil releases more aromatic compounds than boiling alone.
3 ✓

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

Tip: Adding honey now allows it to melt and integrate with the acids.
4 ✓

Mix cornstarch with cold lime juice, then pour into the boiling liquid. Whisk constantly until thickened.

Tip: Adding lime juice at the end helps preserve its fresh, Vitamin C-rich flavor profile.
5 ✓

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

Tip: Best served at room temperature; it may taste too acidic when piping hot.

Recipe FAQ

Too spicy?
Heat is usually balanced by fat or sugar. Here, add more honey or sugar, or dilute with a little more water and cornstarch.
Which chili?
Thai 'Bird's Eye' chili is authentic (and hot!). For milder heat, use a Jalapeño or Serrano.

Ingredients

  • 1/4 cup Fresh Lime Juice
  • 2 tbsp Honey
  • 1 whole Fresh Chili Pepper
  • 2 cloves Garlic
  • 1 tbsp Fresh Ginger, grated
  • 2 tbsp Rice Vinegar
  • 1/2 tsp Soy Sauce
  • 1/4 cup Water
  • 1 tsp Cornstarch
  • 1 tbsp Vegetable Oil