This chili-lime vinaigrette is great with green salads topped with broiled salmon or chicken. It also makes a wonderful marinade for meat and tofu. If you don't want it as spicy, you can cut back on the red pepper flakes, but we love it just the way it is.
Ingredients
- 3.75 cups lime juice
- 1.75 cups soy sauce
- 1 cup packed brown sugar
- 0.75 cups olive oil
- 0.25 cups minced garlic
- 0.25 cups red pepper flakes
Instructions
-
1
Whisk lime juice, soy sauce, brown sugar, oil, garlic, and pepper flakes together in a bowl until creamy and smooth. Cover the bowl with plastic wrap and refrigerate until flavors have blended, 8 hours to overnight.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Old-Fashioned Carrot Cake
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Chef John's Pineapple Upside-Down Cake
This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
Chorizo Breakfast Bowls
An easy to put together chorizo breakfast bowl with a south-of-the-border flavor.