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.

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Ingredients

Directions

  • 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.

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  • 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, (2 g saturated fat, 8 g polyunsaturated fat, 4 g monounsaturated fat), 8 mg cholesterol, 166 mg sodium, 2 g carbohydrates, 0 g fiber, 0 g sugar, 0 g protein.


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