Recipes Chile-Lime Sauce (Chile-Limón) Be the first to rate & review! In the beautiful area around Lake Catemaco, chile-limón is one of the most popular sauces for seafood. It is served with freshwater and saltwater fish as well as with shrimp and langoustines. At its simplest, the sauce consists of jalapeños pounded with salt and lime juice in a mortar. Some people add tomatillos and cilantro. Zarela Martinez loves every version! Make it as complex or basic as you like; if you leave out the tomatillos and cilantro, the yield will be cut in half.Plus: More Seafood Recipes and Tips By Zarela Martinez Zarela Martinez Facebook Twitter Website Zarela Martinez is a Mexican chef, author, restaurateur, food television host, and product developer. She and her son, celebrity chef Aarón Sánchez, host the podcast Cooking in Mexican from A to Z.Expertise: Mexican regional cuisines.Experience: Mexican-born Zarela Martinez rewrote the story of Mexican cuisine in the U.S. when she opened her game-changing New York City restaurant Zarela in 1987. This legendary dining spot replaced ignorant culinary stereotypes with brilliant, fearless explorations of regional Mexican specialties embedded in their own distinctive contexts. Zarela is the author of Food from My Heart, The Food and Life of Oaxaca, and Zarela's Veracruz, which was also the companion to a 13-part PBS television series. In 2013 she was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America. In the same year, Harvard's Schlesinger Library acquired her unpublished papers, an invaluable documentation of a lifetime dedicated to enlightening food-lovers everywhere about Mexican cuisine and culture. Food & Wine's Editorial Guidelines Updated on December 14, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Ingredients 1/2 pound tomatillos, husks removed Salt 1/2 cup fresh lime juice 1/2 small onion, coarsely chopped 1/4 cup water 4 jalapeños, seeded and coarsely chopped 4 cilantro sprigs 3 garlic cloves Directions In a small saucepan, sprinkle the tomatillos with a pinch of salt. Cover with water, bring to a boil and cook just until the tomatillos change color, about 5 minutes. Drain and let cool. Transfer the tomatillos to a blender, add the remaining ingredients and puree. Make Ahead The sauce can be refrigerated overnight. Serve With Snapper in Chile-Lime Sauce (Pescado en Chile-Limón). Rate it Print