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!
Jalapeño Mayonnaise
Ingredients
- 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) also roasted
- juice of half a lemon
- salt to taste
- fresh coriander (optional) optional
- You can make this recipe vegan by substituting the mayonnaise for a vegan brand.
Instructions
- 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.
- Blend mayonnaise, roasted jalapeños, garlic powder, Pimento, crushed coriander seeds, cumin seeds and lemon juice together in a blender or food processor until smooth.
- 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.
- If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!