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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.

Joy Zacharia
Recipe by Cooking Light September 2006

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Recipe Summary

Yield:
1 1/4 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

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

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Nutrition Facts

32 calories; calories from fat 56%; fat 2g; saturated fat 0.5g; mono fat 0.5g; poly fat 0.8g; protein 0.1g; carbohydrates 3.9g; fiber 0.3g; cholesterol 1mg; sodium 220mg; calcium 2mg.
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