PANTRYFLEX

On the jar: Ironrail Chili–lime

blend · vinaigrette

CHAMPION CHEFPrep 10 min

Ironrail 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

Ratio by volume: Lime Juice 120 ml, Neutral Oil 60 ml, Palm Sugar 30 ml, Fish Sauce 45 ml
Lime Juice 120 mlNeutral Oil 60 mlPalm Sugar 30 mlFish Sauce 45 ml

Ingredients

  • Lime Juice½ cup lime juice (120 ml)
  • Neutral Oil¼ cup oil (60 ml)
  • Thai Chile2 Thai chilis
  • Garlic1 clove garlic
  • Palm Sugar2 tbsp palm sugar (30 ml)
  • Fish Sauce3 tbsp fish sauce (45 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. 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

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 kitchen

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?

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.