PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Glasslane Garlic-Chile Lime

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

Rick Bayless's Glasslane Garlic-Chile Lime, from the published recipe.

Ratio

Ratio by volume: Vegetable Oil 120 ml, Lime Juice 120 ml
Vegetable Oil 120 mlLime Juice 120 ml

Ingredients

  • Vegetable Oil1/2 cup (120 ml)
  • Garlic4 cloves
  • Serrano2 serranos halved (or 1 large jalapeño)
  • 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)

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

Glasslane Garlic-Chile 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:

2 kitchens · 4 stars · 3 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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.

Originally published as Garlic-Chile Lime Dressing.

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