Cilantro and Hot Pepper Mayonnaise

Preparation info

  • Difficulty


  • Yield:

    1½ cups

Appears in


By James Peterson

Published 1991

  • About


This mayonnaise is excellent with grilled or deep-fried fish or vegetables. Combine 1 cup (250 milliliters) mayonnaise with 1 bunch cilantro, finely chopped (optional), ¼ cup (60 milliliters) cooked tomato coulis (Traditional Tomato Sauces), 1 crushed garlic clove, and 2 seeded and finely chopped jalapeños. Finish with 1 to 2 tablespoons (15 to 30 milliliters) wine vinegar, to taste. Season with salt.

For variations, use different chiles. To use dried chiles, seed them, chop them fine, and infuse them into a small amount of hot cream. The mixture can be puréed with a blender or immersion blender. Strain the chile cream and add it to the mayonnaise.