The Mexican Spicy Mayonnaise

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So this isn’t exactly a mayonnaise but it is known in Mexico as “The Salsa de Mayonesa” because of its fat content. Before you leave let me just show you how good it looks and imagine it in your morning tofu scramble or on a chickpea omelette.

When serving this sauce a little goes a long way. It has 1 cup of oil but who says you will eat it all in 1 sitting. I hope you give this sauce a try and make it a staple in your fridge. This salsa goes perfectly in the vegan barbacoa tacos that you can find on this same site. Don’t like vegan barbacoa enjoy it on top of tacos, quesadillas and even as a nice touch in your soups.

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The Mexican Mayonnaise Sauce

Spicy but Delicious

Prep Time2 minutes mins

Active Time28 minutes mins

Total Time30 minutes mins

Course: Appetizer, Breakfast, Main Course, Soup

Cuisine: Mexican

Keyword: mayonesa,, mayonnaise,, salsa,, vegan, verde,

Yield: 20

Author: conflictedvegan

Cost: $1.00

Equipment

• 1 Non Stick Pan
• Stove
• Blender

Materials

• 6 Whole Jalapenos
• 1/2 White Onion
• 1 Cup Oil Do not use Olive or Coconut Oil
• 2 Cloves Minced Garlic

Instructions

• Before you start make sure to wash jalapenos and onions thoroughly and set your pan on medium heat with the oil.
  
• Place the jalapenos on the pan and begin to fry evenly turning them every two minutes to avoid burning unevenly.
  
• After 25 minutes of turning the jalapenos you should see a nice skin beginning to come thru the jalapenos and your onion should already be nice and fried as well.
  
• Remove your jalapenos from the oil and place minced garlic cloves in the oil to fry for 3 minutes.
  
• Upon frying your garlic your jalapenos should be ready to be combined with the garlic in your blender.
  

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