Chili Lime Sauce Recipe

Combine base

In a medium bowl, whisk together 1 cup mayonnaise and 1/2 cup sour cream (or Greek yogurt) until smooth and homogenous.

Add the 3 tablespoons fresh lime juice, 1 teaspoon lime zest, and 1 tablespoon honey to the bowl and whisk until incorporated. The lime brightens the sauce and the honey balances heat.

Prepare aromatics: finely mince 2 garlic cloves. If using canned chipotle in adobo, remove and finely mince about 1 tablespoon (taste as it can vary in heat). Alternatively use 1–2 teaspoons chipotle powder.

Stir the minced garlic, 1 tablespoon minced chipotle (or chipotle powder), 1 teaspoon sriracha, and 1/2 teaspoon smoked paprika into the sauce base. Mix thoroughly so the chili paste is evenly distributed.

Season the sauce with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust — add up to another 1/4–1/2 teaspoon salt if needed, or another teaspoon lime juice if it needs more brightness.

Optional: for a silkier, slightly richer mouthfeel, whisk in 1 teaspoon olive oil. Fold in 2 tablespoons finely chopped fresh cilantro if using for fresh herbal notes.

Transfer the sauce to an airtight container and chill in the refrigerator for at least 30 minutes to let flavors meld. The sauce will thicken slightly as it chills.

Before serving, taste again and adjust seasoning (salt, lime, heat). The sauce keeps well refrigerated for up to 5 days; stir or whisk before using.