On the jar: Ironrail Chili–lime
blend · vinaigrette
CHAMPION CHEFPrep 10 minIronrail Chili-Lime
Independent adaptation of a publicly published Harold Dieterle recipe. Not affiliated with, sponsored by, or endorsed by Harold Dieterle.
From a champion chef's kitchen.
Ratio
Ingredients
- Lime Juice — ½ cup lime juice (120 ml)
- Neutral Oil — ¼ cup oil (60 ml)
- Thai Chile — 2 Thai chilis
- Garlic — 1 clove garlic
- Palm Sugar — 2 tbsp palm sugar (30 ml)
- Fish Sauce — 3 tbsp fish sauce (45 ml)
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.
Companion jar
Ironrail Chili–lime 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:
3 kitchens · 4 stars · 4 national awards
- Alpine Fish★ STARRED KITCHEN
- Cedarhouse Chili LimeNATIONAL AWARD WINNER
- Ivorycourt Green BeanNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Harold Dieterle. American / New American. Cited awards include: Top Chef winner S1 (2006).
Originally published as Chili–Lime Vinaigrette (Calamari & Watercress).
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Harold Dieterle / Thrillist (ABC Nightline calamari alignment) (published as “Chili–Lime Vinaigrette (Calamari & Watercress)”). Full citation lives in Provenance.