Lime Zest Hot Sauce

Name: Lime Zest Hot Sauce
Prep time: 10 min
Total time: 10 min
Cuisine: Latin
Ingredients: 1/4 cup (60 ml) Avocado Oil; 1/4 cup (60 ml) Tamari; 2 Tbsp (25 g) Brown Sugar; 1 Tbsp fresh (3 g) Thyme; 2 tsp (12 g) Salt; 1 tsp lime zest (stored as zest) (2 g) Lemon Zest; 1 Tbsp (15 ml) Lime Juice; 1/2 tsp black peppercorns (1.5 g) Pepper; 1/2 tsp berries (1 g) Allspice; 1/4 tsp grated (0.5 g) Nutmeg; about 5 leaves (1 g) Bay Leaf; about 1 chile (15 g) Fresno Chile; ~1/4 cup chopped (25 g) Scallion; ~3 Tbsp chopped (30 g) Shallot; 1 large clove Garlic; 1-inch piece (~1 Tbsp) (10 g) Ginger; about ½ chile (4 g) Scotch Bonnet

Independent adaptation of a publicly published Gregory Gourdet recipe. Not affiliated with, sponsored by, or endorsed by Gregory Gourdet.

MARINADE · GRILLED MEATS & PLANTAINS

A marinade for grilled meats & plantains.

Gourdet's red chile jerk sauce for grilled meats, plantains.

On the jar

RED CHILE

Method: blend
Ingredients: 17

Blender sauce. Cook from the recipe

Ratio

Avocado Oil 60 mlTamari 60 mlLime Juice 15 ml

Ingredients

Avocado Oil1/4 cup (60 ml)
Tamari1/4 cup (60 ml)
Brown Sugar2 Tbsp (25 g)
Thyme1 Tbsp fresh (3 g)
Salt2 tsp (12 g)
Lemon Zest1 tsp lime zest (stored as zest) (2 g)
Lime Juice1 Tbsp (15 ml)
Pepper1/2 tsp black peppercorns (1.5 g)
Allspice1/2 tsp berries (1 g)
Nutmeg1/4 tsp grated (0.5 g)
Bay Leafabout 5 leaves (1 g)
Fresno Chileabout 1 chile (15 g)
Scallion~1/4 cup chopped (25 g)
Shallot~3 Tbsp chopped (30 g)
Garlic1 large clove
Ginger1-inch piece (~1 Tbsp) (10 g)
Scotch Bonnetabout ½ chile (4 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Lime Zest Hot Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

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Provenance

Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.

Originally published as Red Chile Jerk Sauce.

Adapted from a Gregory Gourdet recipe (Food & Wine / Gregory Gourdet).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Food & Wine / Gregory Gourdet (published as “Red Chile Jerk Sauce”). Full citation lives in Provenance.

Companion jar