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!