Chili-Lime Hot Sauce Recipe

Looking for a hot sauce that’s fresh, zesty, and ready in minutes? This Chili-Lime Hot Sauce is just what you need. It’s made with chili peppers straight from our garden with bright lime juice, garlic, and cilantro - no cooking required. Just toss everything into a food processor, blend until smooth, and boom! Done.

The result is a tangy, spicy sauce that works with just about everything, from tacos, grilled meats, eggs, roasted veggies, even cocktails. It’s bold, vibrant, and seriously addictive.

Let's talk about how to make chili lime hot sauce, shall we?

Chili-Lime Hot Sauce Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Chili Peppers. I used a mix of paprikas, cherry peppers, and red jalapeños from my garden, but you can use any fresh peppers you like. For milder heat, try bell peppers or Anaheim. For more fire, go with serranos, habaneros, or even ghost peppers if you’re brave.
• Onion. White, yellow, or red onion all work. Shallots are a good swap for a milder, sweeter flavor.
• Garlic. Fresh garlic adds a punchy bite. If you prefer, substitute roasted garlic for a sweeter, more mellow flavor.
• Cilantro. Cilantro brings freshness, but if you’re not a fan, try parsley, basil, or even fresh oregano.
• Lime Juice. Fresh is best for that bright citrus pop. Lemon juice works in a pinch, or use a mix of lime and orange for a fun twist.
• Salt. To taste. Start light, then adjust.

How to Make Chili-Lime Hot Sauce - the Recipe Method

Prep the Ingredients. Roughly chop the chili peppers, onion, and cilantro. Peel the garlic cloves. No need to be perfect, the food processor will do the work.

Process Until Smooth. Add the chili peppers, onion, garlic, cilantro, salt, and fresh lime juice to a food processor or blender. Process until smooth, scraping down the sides as needed.

Taste and Adjust. Give it a taste and adjust for salt or lime juice. Want more citrus? Squeeze in another half lime. Need more heat? Blend in an extra chili pepper.

Strain or Not. The sauce will be somewhat pulpy, but that’s the fresh style. If you prefer a thinner consistency, strain through a fine mesh sieve.

The flavors will meld and even improve after a day.

Boom! Done! Your chili-lime hot sauce is ready to serve. This one is super easy to make!

Cooked Version

Want to mellow the flavor and deepen the color? Try the cooked version. Add the chilies, onion (left whole), and garlic to a small pot. Cover with water, bring to a boil, then simmer for about 10 minutes to soften.

Drain, then process with lime juice, cilantro, and salt until smooth.

Cooking will tone down the raw bite of the onion and garlic, giving you a slightly richer sauce while still maintaining that zesty chili-lime flavor.

Suggested Uses

• Tacos. It's amazing spooned over tacos, especially fish, shrimp, chicken, or veggie tacos.
• Grilled Meats and Skewers. Splash it over grilled chicken, pork, or steak right before serving.
• Eggs. It's killer with scrambled eggs, omelets, or a breakfast burrito.
• Seafood. Works beautifully to boost grilled or seared shrimp, scallops, or even oysters.
• Dressing Base. Stir it into sour cream, mayo, or yogurt for a creamy dip or dressing.
• Grilled Veggies. Drizzle over grilled or roasted veggies like zucchini, corn, or potatoes.
• Quick Marinade. Mix with a little olive oil and marinate chicken or shrimp for 30 minutes before grilling.
• Cocktails. A few dashes into a Michelada or Bloody Mary makes the flavors pop

Storage

Store your chili-lime hot sauce in a sealed glass jar or airtight container in the refrigerator. Because of the fresh lime juice and natural acidity, it will last 3-4 weeks or longer in the fridge.

The flavor may mellow slightly over time, so give it a quick stir or shake before each use.

This recipe is not intended for home canning. Because it hasn’t been tested for safe acidity levels, it should be stored in the refrigerator or frozen for longer keeping. See the National Center for Home Food Preservation (Canning Information) to learn more.

For longer storage, you can freeze it in small portions (ice cube trays work great) and thaw as needed.

That's it, my friends. I hope you enjoy my easy chili-lime hot sauce recipe. I'd love to hear how it turned out for you, and how you are using yours.

Try Some of My Other Popular Recipes

• Cherry Bomb Hot Sauce Recipe (Cherry BOOM!). A great everyday sauce made with vibrant cherry peppers.
• Pure Devil Juice Hot Sauce. A mix of umami, earthy sweet, and vibrant heat for big, bold flavor that lingers like the devil's kiss.
• Smoked Ember Hot Sauce (with Smoked Chilies) Recipe made with a variety of chilies that have been smoked for a distinctive flavor.
• Sun-Kissed Umami Hot Sauce Recipe blends red chilies, miso, kombucha, and sun-dried tomatoes into an umami-rich flavor bomb.
• See all of my Hot Sauce Recipes