Mayonnaise with green chili peppers
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Two contrasting sauces merge in one bowl: mayonnaise and Argentine chimichurri, made with a generous amount of chopped fresh herbs. The result is a lighter, refreshing dressing with piquant notes of fiery jalapeño and spicy garlic. Use it for salad dressings, sandwiches, or for dipping appetizers and fresh vegetables.
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Recipe:
In a food processor, combine 2 cups fresh parsley, 1 cup fresh cilantro, 1 large jalapeño (seed and chopped), 3 cloves garlic, and 1/2 to 1 tablespoon sherry vinegar and pulse until completely chopped. Add 1/2 cup mayonnaise and pulse a few times to combine. Season with salt to taste.
Exit: 3/4 cup
Recipes with similar ingredients: mayonnaise, jalapeno pepper, sherry vinegar, garlic, cilantro, parsley
Author of the recipe - Tia Mowry is an American actress.
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