Rosemary Coconut Chili Lime Sauce
With its exotic flavors, Rosemary Coconut Chili Lime Sauce evokes the meeting of Asian and Mediterranean cuisines. The creamy richness of coconut milk harmonizes perfectly with the freshness of lime and the spiciness of chili, while rosemary adds a woody, aromatic character to the sauce. Imagine the citrusy aroma of lime and the spicy scent of chili filling the kitchen as coconut milk makes the sauce silky smooth. This sauce is a perfect choice for grilled meats, fish, or even roasted vegetables. It's quick and easy to prepare, but its flavor makes every dish special.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: deseed and finely chop the chili peppers, peel and crush the garlic, juice the limes, and finely chop the rosemary sprigs.
2
In a medium saucepan, heat the olive oil over medium heat. Add the chopped garlic and chili and sauté for 1-2 minutes, until fragrant.
3
Pour in the coconut milk, then add the lime juice, honey, rosemary, salt, and pepper. Stir well to combine.
4
Bring the sauce to a simmer, then reduce the heat to low and cook for 10-15 minutes, or until slightly thickened and the flavors have melded.
5
Taste the sauce and adjust the flavors as needed, adding more honey for sweetness or more lime juice for tartness.
6
For a smoother texture, blend with an immersion blender. Let the sauce cool, then transfer to a clean, airtight jar or container.
7
Store in the refrigerator for up to a week. Serve with grilled meats, fish, or vegetables.
