Fresh Chile Lime Sauce

8 (4-5 ounces) red Fresno or red jalapeño chiles, stems removed and seeded (reserve seeds if you’d like a spicier sauce)

2 small garlic cloves, chopped

3 tablespoons (45 ml) freshly squeezed lime juice

2 tablespoons (24 grams) lightly packed light brown sugar

1 tablespoon (14 ml) vegetable or other neutral tasting oil (I use avocado or safflower oil)

½ teaspoon kosher salt

After seeding (and reserving some of the seeds, if desired), roughly chop the peppers for easier blending.
Place all of the ingredients in a blender and purée until very smooth. Scrape down the sides as needed.
You’ll want to work your way up to the highest speed for a velvety smooth sauce.
If desired, add some of the seeds back, a little at a time, to achieve the desired level of spiciness.
Serve immediately, or transfer to a jar or bottle and refrigerate in an airtight container, where it will keep for at least 5 days.
Shake before serving.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🌮Taco Night

Season🔁Year-round

DifficultyVery Easy ⏰ 10m