Grilled Lime Vinaigrette (Aderezo de Limón Asado)

Limes grilled first — caramelizing their sugars and adding subtle smoky sweetness. A Frontera Grill signature.

Ingredients (~250 ml)

Ingredient	Amount
Grilled lime juice (from 2–3 large grilled limes)	65 ml
Olive oil	130 ml
Fresh cilantro	20 g
Serrano chile, roughly chopped	8–15 g
Honey	25 g
Salt	4 g

Method

1. Halve limes. Grill cut-side down over medium heat 3–4 min until charred and softened. Cool.
2. Squeeze juice — aim for ~65 ml.
3. Blend lime juice with cilantro, chile, honey, and salt. Stream in olive oil gradually while blending.

Notes

Grilling mellows lime’s sharpness and adds caramelized depth.

Pairs with: Grilled vegetables, steak salad, grilled fish.

Sources:

• Rick Bayless

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Mexican-Latin · Salad-Dressings