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A hand dipping a cauliflower wing into creamy jalapeno mayo with visible tiny pieces of jalapenos.

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4 from 1 review

Jalapeno Mayo

Recipe by Veronika Sykorova

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!

  • Total Time10 minutes
  • Yield1 cup 1x
  • DietVegetarian

Ingredients

Units Scale
  • 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

  1. 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.
  2. Pulse the mixture a few times until evenly chopped. You may have to scrape the sides a few times.
  3. Add the mayonnaise and Greek yogurt or sour cream to the food processor.
  4. 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.
  5. 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.

  • Prep Time: 10 mins
  • Category: Sauce
  • Method: Blender
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/jalapeno-mayo/