Lemongrass Lime Leaf Cha Sauce

Bright enough to wake up anything.

Fragrant lemongrass, floral lime leaf, and a squeeze of lime, with ginger and garlic grounding it all. Lemongrass Lime Leaf Cha Sauce is the brightest of the three and the most distinctly Southeast Asian bottle in the lineup. You'll smell it the second you open it.

"Cha" means stir-fry in Khmer, but this one shines well beyond the wok.

What it tastes like

• First: A fresh, fragrant hit of lemongrass and lime leaf.
• Then: Bright lime over a savory base of fish sauce and coconut aminos.
• Finish: Warm ginger and garlic underneath.

How to use it

• Oven: Brush on a salmon fillet, bake, and dinner's done.
• Air fryer: Toss shrimp, chicken thighs, or tofu and air fry.
• Grill: Marinate chicken, shrimp skewers, or scallops before they hit the heat.
• Skillet: Toss through rice noodles with a handful of fresh herbs.
• No cooking at all: Shake with olive oil for a bright salad dressing, spoon over slaw or grain bowls, or use as a dip for fresh spring rolls.

Bland doesn't stand a chance.

What's inside

Simple, natural ingredients. Coconut aminos where most sauces use soy sauce, Red Boat fish sauce for depth, and real lemongrass, lime leaf, and lime for the brightness. Gluten free, no preservatives. Contains fish (anchovy).

Cha Sauce is the base; chili crisp is the finish. Top it off with Original Hot Garlic Chili Crisp.

There's always room for one more. 

Refrigerate after opening, and shake well before you pour.