The Persian limes sold in America are tarter than Thai limes, so Andy Ricker sometimes sweetens their juice with a little orange juice, as in this bright, superquick dipping sauce. It's delicious with his grilled shrimp and salt-crusted tilapia. More Thai Recipes

Andy Ricker
June 2009

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Recipe Summary

total:
25 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the water with the sugar, stirring to dissolve the sugar. Add the lime juice, orange juice, chiles, garlic and salt, stirring to dissolve the salt. Stir in the cilantro and serve right away.

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Make Ahead

The sauce can be prepared up to 2 days ahead and refrigerated. Add the cilantro just before serving.