Make your meal unforgettable with this easy chili lime vinaigrette! It's versatile - great to use as salad dressing, marinade, or dip.
Takes just a few minutes to put it together. You are making it from scratch. This recipe can turn into your favorite forever.
About this recipe
Vinaigrette can make or break a dish, so always rely on a trusted source for a good recipe. And this fail-proof blend will give you a satisfying feeling.
And to our surprise, it's made with simple ingredients you may already have in the kitchen.
This chili lime vinaigrette is dairy-free, nut-free, and soy-free. Created mainly with olive oil, chili powder, and lime. It lights with a refreshing citrusy kick and the slightest hint of sweetness.
How to make chili lime vinaigrette
This dressing recipe is bliss when you run out of time to make dinner. Just keep a bowl and a whisk ready; the rest falls into their places automatically.
Extra virgin olive oil. To me, this is inseparable from the lime vinaigrette recipe. It has an exceptional aroma that transforms the dinner into a fabulous one.
Lime. It brightens up the flavors and gives a delightful acidic taste. I have used freshly squeezed lime juice. However, you may use store-bought, readymade ones as well.
Honey. Excellently, it balances well and provides mild sweetness. I wanted to keep it low, to lime's taste to be a dominant one. Adjust according to what works for your preference.
Garlic. Fresh ones are the ultimate choice forever. But mince as finely as possible to make the delicious vinaigrette burst with flavors.
Chili powder. The only heat source and the quarter teaspoon yield mild chili lime vinaigrette. Increase more to suit your needs.
Cilantro. The aromatic powerhouse additionally has a beautiful contrast color. Fresh cilantro works wonders, potentially converting any food into a great one.
The recipe directions
In a small mixing bowl, combine all the ingredients.
And whisk vigorously until the oil combines with lime juice.
And transfer to a small jar.
How to use?
If you are reading this far, you might have already guessed correctly. Yes, this chili lime vinaigrette is the base sauce and can be used in multiple ways.
As a marinade. Think of chicken, salmon, or shrimp; this lime chili vinaigrette nicely fits as a taste enhancer. Marinate the meat, chicken, or seafood for at least 30 minutes for the best results.
As salad dressing. This vinaigrette can also turn into a sauce. Drizzle over your salad, and feel the difference. The lime juice emulsified with olive oil gives a shiny coating and offers every forkful a memorable moment.
As glazing. Pour this citrusy glaze over the grilled chicken or salmon. And endorse it as your signature dish.
As a dip. The combination of heat, sweetness, and citrus makes this a satisfying and hearty dip.
To store. This chili lime vinaigrette is a make-ahead-friendly recipe, and good to use for up to 3 days in the refrigerator. For storing for a longer time, use a freezer. Use an airtight container or a mason jar for good results.
To reheat. Place a pan on low heat and cook until warm and liquified. And whisk again until everything is combined.
Do not microwave or thaw at high temperatures. These spoil the vinaigrette's natural character.
This is naturally a low-carb and gluten-free recipe
Low-fat. Reduce the oil to one or two tablespoons, with an unnoticeable change in the taste.
Vegan. Swap honey with plant-based sugar or granulated white sugar for the vegan version.
Lime zest. This intensifies the flavors; half a teaspoon of lime zest works for this vinaigrette recipe.
Chili powder. Want to convert this chili lime vinaigrette to spicy? Increase the amount of chili powder.
Honey. It is required very minimal in this recipe. If you prefer to be sweeter, increase it to double or even triple, depending on your palate.
Mint. Swap the cilantro with mint leaves and this is a flavorsome substitution.
If you feel the red pepper flakes are insufficient to bring on the heat, increase it with cayenne pepper, or minced jalapeno.
When combining with salad, pour a little at a time to craft to your choice.
Save the leftovers in an air-sealed container and refrigerate it. This stays good for up to 7 days. To thaw, leave them on the kitchen counter for about 1 hour or reheat them until warm.
Yes, you can prepare the skinny version also. Altering the quantity of oil will not affect the vinaigrette's taste adversely.
Yes. Feel free to use it when the fresh ones are not available.
I prefer not. Appending another liquid can make the dressing thin and runny, plus it could dilute the refreshing flavors of lime.
Other condiments you may like,
- Cucumber raita
- Boom boom sauce
- Sriracha aioli sauce
- Spicy condiments
- Special condiments
- Chili lime vinaigrette
Printable recipe card
Chili Lime vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup lime juice
- 1 teaspoon honey
- 2 tablespoon garlic minced
- ¼ teaspoon chili powder
- 2 tablespoon chopped cilantro
- ½ teaspoon salt
- In a mixing bowl, add extra virgin olive oil, lime juice, honey, garlic, chili powder, chopped cilantro, and salt.
- And whisk until olive oil blends with all the ingredients.
- And enjoy by drizzling over the salad.