This bold, tangy sauce owes its richness to melted ghee, whisked slowly over gentle heat until it turns glossy and fully emulsified. Fresh lime juice and a touch of zest brighten the whole thing, cutting through the heat with a citrusy snap that keeps every bite balanced. Chili powder, garlic powder, smoked paprika, and a pinch of cayenne build layers of smoky, peppery depth without any single note overpowering the rest. Whisked together in one pan and ready in minutes, it's built for tossing with crispy wings or spooning over roasted vegetables as a dip. The gentle heat and constant whisking keep the sauce silky rather than greasy, so it clings perfectly to whatever you're serving. It's a reliable, pantry-friendly staple to keep on hand for a seed oil free kitchen, and it reheats beautifully straight from the fridge whenever a craving hits.
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Combine the hot sauce, chili powder, garlic powder, smoked paprika, cayenne, and salt in a small saucepan over medium-low heat, whisking until the spices are evenly distributed.
Add the ghee and whisk continuously until it is fully melted and the sauce is smooth and glossy, about 2–3 minutes. Do not let the sauce boil — keep the heat at medium-low so the emulsion holds.
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