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Mild, citrusy, criminally bright, our take on a salsa verde, built for tacos, seafood, steak, guac, and anything that benefits from a squeeze of lime and a whisper of jalapeño. Your go-to if you love flavour, love a light zing, and aren't trying to set your mouth on fire.
Jalapeños, white vinegar, distilled water, red onion, Bianco whole tomatoes, natural lime juice, garlic, cilantro, sea salt.
Just 9 ingredients · Vegan · Gluten-free · Low sodium
Lime Chili opens with lime, fresh, sharp, instantly recognizable. Then the jalapeño shows up: green, vegetal, with a 3/10 heat that's more citrusy zing than fire. Cilantro and garlic round out the back, with red onion adding a touch of sweetness. The result is a sauce that tastes more like a fresh salsa verde than a bottled hot sauce.
This is the one our heat-shy customers reach for first, and then keep reaching for, because it goes on everything. It's also the sauce that converts 'I don't really like hot sauce' people.
Most 'salsa verde' hot sauces lean on tomatillo extract and lime flavouring. Lime Chili uses real Bianco whole tomatoes, fresh jalapeños, natural lime juice, and fresh cilantro. Nine ingredients total, every one you'd cook with at home. If you wanted to make a salsa verde from scratch, this is the ingredient list you'd reach for.
Vegan. Gluten-free. All-natural. Low sodium. No artificial colours, no preservatives, no thickeners faking a texture. The texture is slightly chunky, like a sauce you'd find at a good taqueria, because it's built from whole ingredients, not pureed-to-death.
Taco night is the obvious one, drizzle on al pastor, carnitas, fish tacos, anything. But the secret use is on steak: think of it as a brighter, sharper chimichurri. Spoon over grilled flank or skirt and watch your steak become the dish that makes everyone go quiet for a second.
It's also the secret weapon for guacamole (a few drops adds zing without ruining the texture), ceviche (replace half your lime), shrimp skewers, fish, and anything you'd serve with a lime wedge.
Customer-tested combos.
Slow-cooked carnitas on warm corn tortillas, white onion, cilantro, generous spoon of Lime Chili. The taco that makes Tuesday feel like a holiday.
Grill flank steak, slice against the grain, spoon Lime Chili over the top like a brighter chimichurri. The 'what IS this?' reaction is guaranteed.
Mash 2 avocados with a few drops of Lime Chili, lime juice, salt, cilantro. The lime + jalapeño are already in there, you don't need to chop. Game-changer.
Pair Lime Chili with Casper for the family table, or with OG Boodoo to cover the mild-to-hot range.
Build your 3-pack →Yes. 3/10 on our scale, just a little sting. More 'interesting' than 'fiery.' People who 'don't really do hot sauce' usually love it.
Closer to a great taqueria salsa verde than a typical bottled hot sauce. Bright lime, fresh jalapeño, cilantro, and a slightly chunky texture from whole tomatoes, not pureed flat.
Steak (treat it like a sharp chimichurri). Guacamole (lime + jalapeño already in the bottle). Ceviche, fish, shrimp, anything with a lime wedge. Also great in scrambled eggs.
Yes, jalapeños, whole tomatoes, lime juice, cilantro, red onion, garlic, white vinegar, sea salt, distilled water. Nothing else. No thickeners, no preservatives, no colour.
Shelf-stable for 2 years, the best-before date is printed on every bottle. Best refrigerated after opening for peak flavour.
