Make your meal amazing with this easy chili-lime vinaigrette! It's versatile-great to use them as salad dressing, as a marinade or as a dip. Takes just a few minutes to put it together-even you are making it from the scratch. This recipe can turn as your most favorite forever.
Vinaigrette can make or break a dish, so always rely on a trusted source for the good recipe. And this fail-proof blend will give you a satisfying feeling. And to our surprise, its made with simple ingredients that 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. Its lights and with a refreshing citrusy kick and with the slightest hint of sweetness.
How to make chili lime vinaigrette
This dressing recipe is a bliss when you run out of time in making the 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 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 storebought 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 need.
Cilantro. The aromatic powerhouse, additionally it has a beautiful contrast color. The fresh cilantro works wonder, has the potential to convert any food as a great one.
The recipe directions
In a small mixing bowl, combine all the ingredients together.
And whisk vigorously until the oil combines with lime juice.
And transfer to a small jar.
How to use?
If you are reading this much 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 in 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 the dressing. Drizzle over your salad, feel the difference. The lime juice emulsified with olive oil gives a shiny coating, 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, sweet, 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 freezer. Use an airtight container or a mason jar for good results.
To reheat.Place a pan in low heat, and cook until it is warm till liquified. And whisk again until everything combined together.
Do not microwave or thaw at high temperatures. These spoils the vinaigrette's natural characters.
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 recipe of vinaigrette.
Chili powder. Want to convert this chili lime vinaigrette a spicy? Increase the amount of chili powder.
Honey. It is required very minimal in this recipe. If you prefer to be on the sweeter side, increase it to double or even triple depending on your palate.
Mint. Swap the cilantro with mint leaves and this is flavorsome substitution.
If you feel the red pepper flakes are not enough to bring on the heat, increase it with cayenne pepper, or minced jalapeno.
When combining with salad, pour little at a time to craft to your choice.
Save the leftovers in an air-sealed container, and refrigerate it. This stays good upto 7 days. To thaw leave them in the kitchen counter for about 1 hour or reheat it 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. Because appending another liquid can make the dressing thin and runny. Plus it could dilute the refreshing flavors of lime.
1/4 cup extra virgin olive oil
1/4 cup lime juice
1 tsp honey
2 tbsp garlic minced
1/4 tsp chili powder
2 tbsp chopped cilantro
1/2 tsp 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.