Best 7 Roasted Jalapeno Mayo Recipes
Roasted jalapeno mayo is a creamy, spicy, and flavorful condiment that can be used to add a kick to a variety of dishes. Made with roasted jalapenos, mayonnaise, and a few simple seasonings, it's a versatile sauce that can be used as a dip for vegetables, spread on sandwiches or burgers, or mixed into salads and dressings. Whether you're a fan of spicy food or just looking for a new way to add flavor to your meals, roasted jalapeno mayo is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
JALAPENO MAYONNAISE
Steps:
- Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.
ROASTED JALAPENO MAYO
Mayonnaise flavoured with spicy roasted jalapenos and lime.
Time 30m
Yield 1
Number Of Ingredients 6
Steps:
- Place the peppers on a baking sheet with the cut side facing down.
- Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
- Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
- Remove the skins from the peppers. The skins should easily "pinch" off.
- Puree everything.
LICK-THE-SPOON CILANTRO JALAPENO AIOLI
This is a versatile topping for just about anything. The flavors are bright and tangy. I have used this recipe for coleslaw dressing, topped turkey burgers, fish tacos with red cabbage garnish, and even as a dip for other Mexican-inspired dishes.
Provided by ATB
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 1.1 g, Cholesterol 6.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 153.3 mg, Sugar 0.3 g
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
ROASTED JALAPENO AND GARLIC AIOLI
Use in place of normal mayo if you want that extra zing on your burger. This is VERY flavorful and stands up well with any sandwich, really. You can substitute from-the-jar roasted chipotle peppers.
Provided by ChefTroy
Categories Spreads
Time 20m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Roast the jalapeños until skin turns black all around.
- Place jalapeños in a bag and let steam for 10 minutes, or until cool to the touch.
- Under cold water, peel the skin from the jalapeños and remove the stems.
- Split the jalapeños with a paring knife and scrape out the seeds and pith.
- Set aside.
- Using a mortar or food processor, crush garlic until it forms into a paste.
- Add jalapeños and grind/process again until liquefied.
- Add mayo and salt and mix a final time.
- Enjoy on burgers or sandwiches or get creative!
- I've added 2 tsp of sugar to this on occasion to give it an extra dimension of flavor. Your choice!
Nutrition Facts : Calories 154.9, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 666.2, Carbohydrate 9.8, Fiber 0.1, Sugar 2.7, Protein 0.5
ROASTED GARLIC MAYONNAISE
I have had this roasted garlic mayonnaise at a local restaurant and loved it. It took me four times to perfect it and get it right but here it is. This is great with a grilled artichoke.
Provided by CCwJR
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
- Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
- Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
- Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 2.5 g, Cholesterol 34.1 mg, Fat 21.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 64 mg, Sugar 0.1 g
ROASTED JALAPEñO ONION DIP
This recipe was an accident, a very delicious accident. I had some onion dip leftovers and some roasted jalapeño mayo I had made, and they became great friends.
Provided by JessFontenot
Categories Peppers
Time 30m
Yield 1 dip, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Roast jalapeños in oven on greased baking sheet or cast iron for 20 minutes, or until nicely charred but not burnt (keep an eye on them, depending on your oven and depending on the size of your peppers).
- When done, transfer to metal or glass bowl and cover with plastic or a plate that will cover and let rest/steam for 10 minutes.
- Once cool enough to handle, peel what skin you can off of the peppers. Keep your hands away from your eyes and EVERYTHING else, and immediately wash your hands with soap when you're finished, or else this is going to be a bad day.
- Depending on your heat tolerance (and of those you'll be serving), you can cut them in half and de-seed them, or you can leave the seeds in - I leave them in, but I like really spicy stuff. You could even take some out and leave some in, whatever you like.
- Mince the peppers and set aside.
- In a medium bowl, combine sour cream, mayo, and soup mix.
- Add peppers, Tony's, and Cayenne pepper. Combine well.
- Refrigerate for an hour or two - or overnight - so the flavors meld and the soup mix gets hydrated.
- Serve with whatever you want - my favorite is potato chips.
Nutrition Facts : Calories 86.7, Fat 7.9, SaturatedFat 4.6, Cholesterol 20.7, Sodium 269.2, Carbohydrate 3.3, Fiber 0.3, Sugar 1.7, Protein 1.1
Tips:
- Choose the Right Peppers: Select fresh, firm, and plump jalapeños. Look for peppers with smooth skin and no blemishes.
- Roast the Peppers Properly: Roasting intensifies the flavor of the peppers and mellows down their heat. Roast them until they are slightly charred and blistered.
- Remove the Seeds and Veins: The seeds and veins of the jalapeños contain most of the heat. Removing them will help tone down the spiciness of the mayo.
- Use High-Quality Mayonnaise: The quality of the mayonnaise you use will greatly impact the taste of theRoasted Jalapeño Mayo. Choose a mayonnaise made with fresh, simple ingredients.
- Add-Ins and Variations: Feel free to experiment with different add-ins and variations. Try adding chopped cilantro, lime juice, or garlic powder to create unique flavor combinations.
Conclusion:
Roasted Jalapeño Mayo is a versatile condiment that adds a spicy kick to various dishes. Its smoky, flavorful profile complements sandwiches, tacos, burgers, and even salads. With its easy-to-follow recipe and customizable heat level, this mayo is a must-try for those who enjoy adding a touch of heat to their meals. Whether you are a seasoned cook or a beginner in the kitchen, Roasted Jalapeño Mayo is a delicious and flavorful addition to your culinary repertoire. So, fire up your oven and get ready to create this spicy delight!
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