The combination of creamy mayo with acidic lime and spicy-smoky grilled jalapenos makes a surprising topper for hot dogs. Don't be afraid to try it on your tacos, burgers, or steaks.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cut 1/2 inch from top of 1 garlic head. Remove loose papery outer layers. Place cut side up on a 6-inch-long piece of heavy-duty foil. Drizzle with 1 1/2 teaspoons olive oil. Bring up sides to enclose garlic. Brush four jalapeno peppers with 1 1/2 teaspoons olive oil. Place foil packet on the rack of a covered grill directly over medium. Grill 10 minutes. Add peppers to grill rack. Grill 15 to 20 minutes more or until garlic is softened and peppers are charred, turning peppers once. Remove. Wrap peppers in foil. Let peppers and garlic cool completely. Peel blistered skin from peppers. Remove stems and seeds, if desired. Chop peppers. Squeeze garlic from garlic cloves; mash with a fork.

  • In a small bowl stir together 1 cup mayonnaise, 1 teaspoon lime zest, 1 tablespoon lime juice, the garlic, and chopped peppers. Season with salt and black pepper. Chill, covered, up to 24 hours. Makes 1 1/2 cups.

Nutrition Facts

141 calories; total fat 15g; saturated fat 2g; polyunsaturated fat 8g; monounsaturated fat 4g; cholesterol 8mg; sodium 166mg; potassium 30mg; carbohydrates 2g; fiberg; sugarg; proteing; trans fatty acidg; vitamin a 64IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 2mcg; vitamin b12mcg; calcium 8mg; ironmg.