Garlic-Chile Lime Dressing

Name: Garlic-Chile Lime Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: Latin
Ingredients: 1/2 cup (120 ml) Vegetable Oil; 4 cloves Garlic; about 3½ serranoes (20 g) Serrano; 1/2 cup (120 ml) Lime Juice; 3/4 cup loosely packed chopped (30 g) Cilantro; 1/4 tsp (0.5 g) Pepper; scant 1 tsp (5 g) Salt

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

DRESSING · ROMAINE & GRILLED CHICKEN SALADS

In the published recipe, this is the dressing for grilled chicken salad.

Bayless's dressing for romaine & grilled chicken salads.

On the jar

GARLIC-CHILE

Method: blend
Yield: about 1½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Vegetable Oil 120 mlLime Juice 120 ml

Ingredients

Vegetable Oil1/2 cup (120 ml)
Garlic4 cloves
Serranoabout 3½ serranoes (20 g)
Lime Juice1/2 cup (120 ml)
Cilantro3/4 cup loosely packed chopped (30 g)
Pepper1/4 tsp (0.5 g)
Saltscant 1 tsp (5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 1:1, higher than 11% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is lime juice. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is vegetable oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

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

Garlic-Chile Lime Dressing 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

Lime Zest Vinaigrette★ STARRED KITCHENOn the jar: LIME-CILANTR
Shallot Chile DressingNATIONAL AWARD WINNEROn the jar: SHALLOT-CHIL
Garlic Green Chile Dressing★ STARRED KITCHENOn the jar: TOMATOROASTE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.

Adapted from a recipe published by Rick Bayless in Rick Bayless (grilled chicken salad).

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 Rick Bayless (grilled chicken salad) (published as “Garlic-Chile Lime Dressing”). Full citation lives in Provenance.

Companion jar