Description
This Jalapeno Mayo has just 7 ingredients and takes a few minutes to make, and it's packed with flavor! You can make it mild or extra hot based on your preference. Serve it as a dip for BBQ wings or a great sauce for tacos, rice bowls, burgers, and more!
Ingredients
- 2 small jalapenos, seeds and white membrane removed, roughly chopped (1/3 cup chopped)*
- 1/4 cup lightly packed fresh cilantro leaves
- 1 clove garlic, grated
- 1/2 tsp fine sea salt
- 1 tbsp fresh lime juice
- 1/2 cup mayonnaise (I recommend olive oil or avocado oil mayo)
- 2 tbsp full-fat Greek yogurt or sour cream
Instructions
- Add the chopped jalapenos, fresh cilantro, grated garlic, fine sea salt, and lime juice to a small food processor. Alternatively, you can also do this using an immersion blender for a completely smooth mayo.
- Pulse the mixture a few times until evenly chopped. You may have to scrape the sides a few times.
- Add the mayonnaise and Greek yogurt or sour cream to the food processor.
- Blend again for a minute or so until you reach your desired consistency. It will be quite runny right after blending, but it thickens in the fridge.
- Chill the sauce in the fridge for at least 30 minutes before serving to allow it to thicken and for the flavors to develop.
Notes
Jalapenos: If you want the dip to be a little spicier, leave the white membranes in. If you want it to be extra spicy, leave some of the seeds in. Keep in mind that a small food processor probably won’t be able to chop them.
Immersion blender: If you want the sauce to be extra smooth, blend it using an immersion blender instead of a chopper (small food processor). If you go this route, you can blend everything together at once.
Storing: Store the jalapeno mayo in an airtight jar in the fridge for up to 5 days. I don’t recommend freezing it because the mayo will separate after defrosting.