Thursday, January 14, 2010

Spicy Mayonnaise

Who said mayo has to be bland and boring? You can spice it up and even make it downright fiery using pureed hot peppers! You choose which peppers you want to use: jalapenos, habaneros or smoky chipotle. This recipe makes 1 cup of spicy mayonnaise. Store it in the refrigerator, and use in place of ordinary mayo.

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.

Zestfully yours,

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