Jalapeno Chimichurri Mayo Recipes

CHIMICHURRI AIOLI

Steps:

• Into a high-powered blender or food processor, add cilantro, green onion, garlic, lime juice, vinegar, jalapeño, and salt. Pulse for about 30 seconds until everything is broken down to the same size.
• Add in olive oil and blend until evenly combined and speckled.
• Add in mayo at the last second and blitz until just combined. Store covered in the fridge for a week.

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.

CILANTRO-AVOCADO CHIMICHURRI SAUCE

Steps:

• Blend avocado, white onion, cilantro, parsley, jalapeno pepper, lime juice, white balsamic vinegar, garlic, salt, and pepper in a blender until everything is thoroughly chopped. Stream olive oil into the avocado mixture while blending until the mixture is smooth and creamy.

JALAPENO CHIMICHURRI MAYO

Steps:

• Combine 2 cups fresh parsley, 1 cup fresh cilantro, 1 large jalapeno (seeded and chopped), 3 garlic cloves and 1/2 to 1 tablespoon sherry vinegar in a food processor and pulse until well chopped. Add 1/2 cup mayonnaise and pulse several times to incorporate. Season with salt.

ROASTED JALAPENO CHIMICHURRI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; mince.
• Combine roasted jalapenos, red wine vinegar, and garlic in a bowl. Stir in parsley, oregano, and lime juice. Whisk in olive oil, salt, and pepper. Mix well and set aside at room temperature to allow flavors to combine, 30 minutes to 1 hour.