Roasted Jalapeno Mayo
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"Great for sandwiches, as a dip or on fish."
Serves | Prep Time 30 PT30M | Cook Time PT30M | DipWhy I Love This Recipe
Got this recipe from a Mexican taco place while on a street taco tour in Puerto Vallarta a couple of years back. I use it on everything from sandwiches to fish tacos and as a dip for veggies etc.
Ingredients You'll Need
3 Fresh Jalapenos, sliced seeds and all
30 oz jar of mayonnaise (I use the one with olive oil)
White vinegar, as required (I use the pickle juice from pickled jalapenos or hot banana peppers if I have a bottle in the fridge for extra zip)
1 tbsp olive oil
Directions
Heat the olive oil in a fry pan
Roast the jalapeno slices over medium heat stirring occasionally until nicely browned
Blend the roasted jalapenos with a little of the vinegar until ground up finely.
Add several tbsps of the mayo at a time, adding extra vinegar as required until the entire jar is well blended.
Pour into sqeeze bottle for ease of serving with the remainder going back into the mayo jar. It will be warm from blending and will pour fairly easily.
Refrigerate
Pairs Well With
Tacos, Mexican Food, Fish, Sandwiches, Veggie Dip
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