Thursday, January 14, 2010
1 cup mayonnaise (regular, reduced fat or fat free)
1 Tbs pureed jalapenos OR habaneros* (about 3-4 whole peppers should yield 1 Tbs) OR 1 Tbs pureed chipotle in adobo (available in cans in the Hispanic foods section of most grocery stores)
1/4 tsp crushed red pepper flakes
1/4 tsp chili powder
1/4 tsp Cajun seasoning (I recommend Slap Ya Mama, or salt-free Louisiana Bayou Blend)
Optional: a few sprigs of cilantro or parsley, finely chopped
Whisk together all ingredients in a small bowl until thoroughly combined, then refrigerate in an airtight container. For best flavor, make at least a few hours before serving, or the day before serving - this allows the flavors to meld and develop.
*Note: For some variety, you could substitute 1 or 2 serrano peppers for a jalapeno or habanero.