Spicy Jalapeno Mayo | House of G&K Recipes (2024)

Add a little spice and freshness to your meal with this delicious jalapeno mayo. It whips up in just 10 minutes but will give you a batch that lasts a few meals.

There is nothing better than having a delicious and spicy jalapeno mayo dip and spread on hand to add to everything! It’s really that good. We can’t help ourselves but add it to everything we eat.

Sometimes you just need a special dip to spice a meal. This jalapeno mayo is the perfect way to do just that. It’s easy to make and doesn’t require any fancy ingredients.

The downside is that your kids are not going to like it. The upside is that you can put it on everything so your kids will stop taking your food.

Ingredients

Fresh Ingredients

Jalapeno: A jalapeno is a type of chili pepper. It is medium in size, usually green, though it does turn a bright red when very ripe, and has a Scoville scale heat rating of 4,000-8,500. Removing the seeds makes the pepper much milder and makes it easier to control the heat level.

Cilantro: Cilantro is also known as coriander. They are in fact the same however the naming conventions vary between the Americas and other parts of the world. In America, cilantro often references the plant’s fresh stem and leaf while coriander refers to the plant’s dried seeds. You will note that this is how I use these two terms. Other parts of the world refer to this plant as coriander and to its dried version as coriander seeds.

Lime: Lime fruit is a green citrus fruit that is very sour. It has a very refreshing flavour but is often used in small quantities as that sour, sometimes almost bitter, flavour is very strong.

Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from. Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more. This is important to know because recipes will often call for a specific number of cloves which can vary in size greatly.

Pantry

Mayonnaise: Mayo is made from eggs, oil and usually vinegar or lemon. When mixing these at high speeds you will get a white creamy texture like you find in a jar on the grocery store shelves.

Olive oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.

How to Make Jalapeno Mayo

Start by preparing all of the fresh ingredients.

Wash the jalapenos, and remove the stems and the seeds. Wash the cilantro and lime, and peel the garlic.

Add

half the mayo to a blender, with the olive oil, cilantro and jalapenos. Move to a small bowl once blended. I used an immersion blender for this.

To the same bowl add the remaining mayonnaise, the juice and zest of half the lime, and salt and press in the garlic. Stir everything well to combine.

Substitutions

Lime: You can use lemon instead of lime in this recipe. It won’t quite have the same tartness but will still be delicious.

Mayonnaise: If you’re looking to replace the mayo I highly recommend that you don’t. But, if you really have to, use full-fat plain Greek yogurt and half a tablespoon of sugar. Add half the lime juice, mix and taste then determine if more sugar or lime juice is required.

Olive oil: Avocado oil is a great replacement for olive oil in this recipe. They both have very different flavours but either will give this delicious dip an excellent creaminess.

Serving

Serve this jalapeno mayo as a dip for fries or as a spread in wraps, sandwiches, burgers and more.