Chile Lime Sauce

Asian ingredients such as fiery sambal paste and Chinese chile paste are widely used in the United States and have made inroads into new Mexican cooking too, possibly as a convenience item—a kick in a jar, if you will. This creamy salsa is good with anything fried or cheesy. It must be very spicy or the effect is lost, but the sweetness of the citrus is a perfect counterpoint.


  • ½ cup mayonnaise
  • tablespoons sambal or red chili paste
  • 1 tablespoon fresh-squeezed lime juice
  • Zest of 1 orange or lemon


Combine all ingredients. The sauce keeps, refrigerated, for 48 hours.