Ingredients:

  • 1/2 cup (120g) sour cream
  • 1/4 cup (60g) mayonnaise
  • 1/2 cup (150g) Thai sweet chili sauce
  • 1 tsp (5g) Sriracha or chili-garlic sauce
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 tsp lime zest
  • 1 tbsp fresh cilantro, finely minced

Instructions:

  1. Zest the lime. Use a microplane to gather 1/2 tsp of lime zest. Note: This releases the oils which provide the initial floral scent of the sauce.
  2. Combine base fats. Add 1/2 cup (120g) sour cream and 1/4 cup (60g) mayonnaise to your bowl. Note: Starting with the fats ensures a smoother blend when liquids are added later.
  3. Incorporate the heat. Pour in 1/2 cup (150g) Thai sweet chili sauce and 1 tsp (5g) Sriracha. Whisk until the mixture turns a uniform pale orange.
  4. Add acidity. Squeeze in 1 tbsp (15ml) of fresh lime juice. Note: The acid will slightly thin the sauce, making it the perfect dipping consistency.
  5. Season with zest. Fold in your prepared lime zest. Note: Adding this late keeps the citrus scent sharp and fresh.
  6. Mince the herbs. Finely chop 1 tbsp of fresh cilantro.
  7. Final Fold. Gently stir the cilantro into the sauce. Note: Over mixing cilantro can turn the sauce a murky green color.
  8. Taste test. Dip a spoon in until the sauce coats the back of the metal without dripping. Adjust with an extra drop of Sriracha if you want more fire.
  9. Chill time. Let the bowl sit in the fridge for 10 minutes. Wait for the flavors to bloom and the spice to deepen.