Chili-Lime Salad Dressing

About this dish

  • Serves: 10-15
  • Time: 5 minutes
  • Method: assembly (no cooking)

This is my variant of a favorite salad dressing served at the Manhattan Beach Brewing Company (now called BrewCo). They serve it tossed on a salad with lettuce, kolkata olives, onions, artichoke hearts, tomatoes, and onions garnished with sliced grilled chicken breast and toasted sliced almonds.


  • 1/8 t garlic powder
  • 1/8 t white pepper
  • 1/4 t salt
  • 2 T green Tabasco
  • 1/2 C lime juice – fresh, not bottled
  • 1/2 C simple syrup – see below
  • 1/4 C vegetable oil  – corn or safflower – not olive
  • 1/8 t sesame oil (optional)


  • (optional) bottle to store dressing in


Combine ingredients and stir.

Can be kept refrigerated in a closed bottle indefinitely.

For the simple syrup:

  • 1 C water
  • 1 C white table sugar
  • 1/8 t cream of tartar or a few drops of lemon or lime juice

Combine all ingredients in a pan and bring to a boil while stirring. Boil until the mixture turns from cloudy/grainy to clear and smooth. Cool before using.