Though, I’ll never get tired of mayonnaise, but every now and then, I do like to perk up my mayo with spicy flavours. Jalapeños add bold and vibrant flavours and really upgrade your sauce or dip game.
By roasting your jalapeños you add a wonderful smoky flavour to your mayonnaise. This recipe is super simple because you’re not making mayonnaise from scratch, you’re simply making your favourite store-bought brand even tastier, and spicy!
You can serve this jalapeño mayonnaise as a dip, or with grilled gambas, steak, eat them with fries, or spread it on a sandwich, wrap or burgers. Whatever way you decide to eat it, make sure to prepare heaps of this mayo, because it’s irresistibly good, creamy, spicy, and sweet at the same time!
- Prep: 10 min
- Total: 15 min
NOTE: Make sure to use gloves whenever you work with jalapeños!
- 2 green jalapeño peppers (roasted and seeded)
- 2/3 cup mayonnaise* (I’ve used Hellmanns mayonnaise)
- 1/2 tsp of garlic powder
- 1/2 tsp of Pimenton (smoked pepper powder)
- 1/8 tsp of crushed coriander seeds (roast them before)
- pinch of cumin seeds (also roasted)
- juice of half a lemon
- salt to taste
- fresh coriander (optional)
*You can make this recipe vegan by substituting the mayonnaise for a vegan brand.
1. Roast the jalapeños one at a time (by holding them with a skewer over the flame) on your stove-top until the skin get charred and blistered. Do not let the jalapeño catch fire. When all the sides are blackened, place them in a Ziplock bag and let them steam for a few minutes. After they’ve steamed remove the blackened skin and seeds.
2. Blend mayonnaise, roasted jalapeños, garlic powder, Pimento, crushed coriander seeds, cumin seeds and lemon juice together in a blender or food processor until smooth.
3. Taste the sauce and add salt. At this point you can also add more lemon juice if you like a tangy sauce or add some fresh coriander leaves and blend again.
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