This Jalapeno mayonnaise recipe is not only deliciously spicy, but it’s also incredibly quick and easy to whip up! Whether you’re hosting a party, a barbeque, or just enjoying a cosy dinner at home, this versatile dip pairs perfectly with a wide range of dishes. With its quick and easy preparation and only a handful of ingredients, you can have this jalapeno mayo ready to go in no time!
What Makes This Recipe Great!
- Quick and Easy – It’s ready in under 5 minutes.
- A versatile Dip – It pairs well with many things from fries and sweet potatoes to meats such as steak.
- You Can Make it Ahead – It’ll store in the fridge for up to 2 days.
About This Recipe – In More Detail
A quick sauce recipe that will spice up your tacos, add a zing to fries or used as a dip for steak at a barbeque. This jalapeno mayonnaise is a great go-to dip for all kinds of occasions and what’s better is that is can be prepared in under 5 minutes. Whipping up a batch is super easy, even for the beginner cook!
One of my secret favourites is to enjoy Jalapeno Mayonnaise poured over sweet potato fries, a little indulgence. Trust me, it’s great!
There isn’t a lot to Jalapeno Mayonnaise. No complications or lots of steps in this recipe, simply blend it up and go.
- Blender – This simple dip recipe requires only the use of a blender so that you can blend the ingredients until smooth.
- Jalapenos – One of the main ingredients in this recipe, giving our dip a spicy kick.
- Mayonnaise – Use store bought Mayonnaise in this recipe. Using a freshly made mayonnaise might yield different results and our storage advice would be different.
- Fresh Coriander Leaves – This gives flavour and a vibrant green colour to the jalapeno dip. I don’t recommend using dried leaves in place of the fresh ones.
- Garlic – Use fresh garlic where possible. You can also use roasted garlic if you prefer.
- Lime Juice – Freshly squeezed lime juice is a must. Leave the lime to reach room temperature before squeezing to obtain more juice from the lime.
- Cumin – Use ground cumin as a flavour enhancer.
- Sugar – Sugar is an important ingredient in this dip, it cuts through the savoury flavours and takes away an acidity. I recommend using a white sugar like granulated or caster sugar.
- Salt – Used for seasoning, but can be omitted if you are sticking to a low sodium diet (if this is the case, also check the mayonnaise for salt content as this will vary greatly between brands).
Isn’t this Dip Called Jalapeno Aioli?
This spicy mayonnaise is sometimes called Jalapeno Aioli. However, calling this dip Jalapeno aioli isn’t technically correct.
Both sauces look similar when store bought, along with Aioli sometimes being referred to as “fancy mayonnaise”. People also use Aioli to describe mayonnaise if garlic has been added so I can see how easy it can be to confuse the two.
There are, however, differences between Mayonnaise and Aioli in the base ingredients. They also taste and look quite different from each other when prepared at home.
Aioli is prepared using an emulsion of garlic and olive oil. The clue is in name. Aioli literally means “garlic oil”.
Mayonnaise is prepared using raw egg yolk which is whipped until fluffy. Oil is then added slowly along with an acidic component such as lemon juice or vinegar, then seasoned and served.
I have made this a quick dip or sauce, so we use store-bought mayonnaise for the base instead of making the mayonnaise from scratch.
How To Make Jalapeno Mayonnaise – Step By Step
Step 1: Prepare Jalapeno (if using fresh)
- Slice the jalapeno.
- Remove the seeds, pith, and ribs to decrease spiciness, or leave them for more heat.
Step 2: Prepare Ingredients
- If using marinated jalapenos, drain them well.
- Peel the garlic clove.
Step 3: Blend Ingredients
- Place the jalapeno, garlic, and coriander leaves into a blender.
- Add the sugar, cumin, salt, and mayonnaise.
- Blend on high speed until smooth and the dip turns green.
Step 4: Store
- Transfer the jalapeno mayo to an airtight container.
- Store in the fridge for at least an hour before serving for the best flavour.
How to Serve Jalapeno Mayonnaise
Jalapeno Mayonnaise is best served after it has been allowed to mature in flavour for at least an hour.
When ready, serve the dip chilled. It’s suitable as a dip for lots of dishes including our ideas:
- Barbequed Steak.
- Sweet Potato Fries.
- Poured over tacos.
- Chicken Wings.
Jalapeno mayo is considered spicy but only on a mild/medium level. It also depends on how many jalapenos you use and if you leave the seeds in the chilis or remove them first.
Aioli is made using an emulsion of garlic and oil. Mayonnaise is prepared with egg yolk and oil. The two have a distinct flavour difference despite Aioli often being used to refer to mayonnaise when garlic has been added.
Whilst jalapenos are a chili pepper, they are considered relatively mild in comparison with other chilis. What makes them taste spicier when added to a dish is when you leave the seeds, and the middle part of rib and pith in a recipe.
Pro Tips and Guidance
- For best results, give it time – You can use the dip straight away but I highly recommend giving the flavours a chance to mature. Once you have made the dip, store it in the fridge in an airtight container for at least an hour.
- Alter the spice level – If you leave the seeds, rib and pith in, the mayonnaise will be more spicy. Reduce the amount of jalapenos you use if you want it more mild.
- You can use fresh or marinated jalapenos – If you cannot get hold of fresh jalapenos, marinated ones in a jar work just as well so you can use either.
- While you can use this mayonnaise straight away, I recommend allowing the flavours to mature. Store the mayonnaise in the fridge, in an airtight container for at least an hour for the best results.
- You can store Jalapeno Mayonnaise in the fridge for 3-4 days.
- I don’t recommend freezing it as you will find that the mayonnaise will separate upon defrosting.
Check Out These Other Dip Recipes
If you love the nacho cheese dip that is often served at the cinema, you need to try this now. It’s super easy to make with 3 different cheeses and has that distinct bright yellow colour too! In our opinion is tastes even better than the store bought original.
Another favourite of ours is this dip. Using a combination of sour cream and mayonnaise, it’s easy to make and you can even roast the garlic ahead and freeze for this dip when you need it. Check out this guide on How To Roast Garlic for more guidance.
For another super quick option that sits on the table well with this Jalapeno Mayonnaise try this healthy dip. It’s made with only five ingredients and can be ready in as little time as this recipe.
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- 25 g Sliced Jalapenos
- 15 g Fresh Coriander Leaves
- 1 Garlic Clove
- 1 tbsp Sugar
- 1 cup Mayonnaise
- 1 tbsp Lime Juice
- 1/2 tsp Ground Cumin
- Salt and Pepper, to taste
- Slice the jalapeno or use marinated jalapenos. Remove the seeds if you'd prefer it less spicy.
- Place the jalapenos along with the garlic clove and coriander leaves into a blender.
- Add the sugar.
- Squeeze in the fresh lime juice.
- Add the Mayonnaise.
- Season with salt and pepper.
- Turn the blender on and blend until the dip turns green and smooth.
- Serve or refrigerate for later.
- Give the dip time for the flavours to mature, at least an hour in the fridge before using equals the best results.
- You can use fresh or marinated jalapenos.
- This dip can be stored in the fridge for 3-4 days.
- Leaving the seeds, ribs and pith of the jalapeno will make it more spicy.
- Do not freeze this dip.