Recipe: Basic Chile Sauce

Summary: A basic chile sauce for Latin or Asian cooking.


  • ¼ cup jalapeno peppers, crushed, or
  • 2 – 3 tbsp dried red chiles, choose to suit taste
  • ¼ cup garlic, crushed
  • ¼ cup ginger, crushed
  • 1/4 cup lime juice, or juice of 2 medium limes
  • 3 tbsp fresh cilantro, finely chopped
  • 1 tbsp raw sugar or maple syrup
  • fish oil or soy sauce, to taste-for asian recipes only


  1. This sauce is useful for various Asian, Caribbean and Latin dishes. Add a little soy sauce or fish oil, and you have a great dipping sauce for salad rolls, spring rolls, or pot stickers.
  2. If you use the dried peppers, soak them for 30 minutes in warm water and drain. Mix all ingredients in a blender for a smooth sauce, but not necessary if you like it a little chunky. Store in refrigerator. Should last for several weeks.


This recipe is a good basic chile sauce for either Latin/Caribbean dishes or Asian Dishes. The only basic difference is you should add fish sauce, or soy sauce (if vegan) for Asian cuisine.

Recipe by Duane Poncy on
Microformatting by hRecipe.

This entry was posted in basic building blocks, Caribbean-Creole, Central Asian, East Asian, Latin American, sauces, spreads & dips. Bookmark the permalink.

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