Jalapeño Tartar Sauce

The tangy, hot sauce doubles easily and can be made up to two days ahead. Leftovers would be great as a spread on a grilled fish sandwich. Use more pickled jalapeño if you like a spicy sauce.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 32
  • Calories from fat: 56%
  • Fat: 2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 0.1g
  • Carbohydrate: 3.9g
  • Fiber: 0.3g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 220mg
  • Calcium: 2mg

Ingredients

  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup fat-free mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 to 2 tablespoons finely chopped pickled jalapeño pepper
  • 1/2 teaspoon grated lime rind
  • 1/4 teaspoon ground cumin
  • Dash of kosher salt

Preparation

  1. Combine mayonnaises, juice, pepper, lime rind, cumin, and salt in a small bowl. Cover and chill until ready to serve.
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