In this variation, the smoky spice of roasted jalapeño combines with the brightness of fresh herbs to form a creamy spread that adds new dimension to dishes like Fried Oyster Po’ Boys (page 118) and Squash Puppies (page 65).
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Place 1 cup your favorite or Homemade Mayonnaise (page 280) in a blender or food processor. Add 3 roasted jalapeño peppers (see Know-how, below), 1/2 cup fresh cilantro, 1 trimmed and chopped scallion, 2 smashed garlic cloves, juice of 1 lime, 6 fresh basil leaves, and sea salt and freshly ground black pepper to taste and puree until smooth. Refrigerate in an airtight container until ready to use, or for up to 1 week.
Sara’s Swaps
Step 2
Homemade Mayonnaise adds rich flavor to everything from fried egg sandwiches to Simple Lump Crab Salad (page 111). But you can easily create your own variations by matching mayo mix-ins to whatever you are preparing. For example, Fried Green Tomato BLTs (page 79) and basic deli-meat sandwiches come alive with a layer of Arugula Pesto (page 255), roasted garlic (see Know-how, page 186), or chipotle-infused mayonnaise, and a swirl of chili sauce makes a creamy-hot dip that plays well with everything from Fried Okra (page 250) to Crispy Fried Oysters Four Ways (page 117).
Know-how: Roasting Jalapeño Peppers
Step 3
When roasted, jalapeño peppers acquire a deep smoky flavor that can’t be beat. Arrange whole jalapeño peppers in a cast-iron skillet or rimmed baking sheet and drizzle with olive oil (about 1 tablespoon for every 3 peppers). Roast in a preheated 400°F oven for about 20 minutes, until the skin is blistered and slightly brown. Remove from the oven and set aside. When the peppers are cool enough to handle, peel them, discard the skin, seeds, and core, and proceed with the recipe.
