A creamy, tangy white/orange sauce with a little kick of spice. This delicious, homemade condiment made from peppers, cheese, spices and light mayonnaise is great for adding amazing flavor to shrimp of fish tacos, nachos, enchiladas, and SO much more.
Light mayo: you can also use full fat mayonnaise! I prefer light since it has a lot less calories. If you want to cut calories even further, use half Greek yogurt and half light mayo (also super delicious)!Mustard powder: sub 1-2 teaspoons of regular mustard in a pinch.
Instructions
Remove stems and seeds from peppers and chop into large pieces. (*Tip: you can leave the seeds in your jalapeno pepper for a spicier sauce, remove them if you like a more mild flavor).
Transfer chopped peppers to a blender and add light mayo, parmesan cheese, lime juice, mustard powder, salt, pepper, garlic powder, onion powder, chili powder and oregano.
Puree ingredients for 30-60 seconds, until smooth. You may need to use a spatula to scrape the sides of the blender and puree again if you're getting a lot of splash.
Transfer your sauce to a serving bowl. Add to desired foods and enjoy!
Storage instructions:
Store your sauce in an air-tight, food storage container in the refrigerator for 3-5 days. I don't recommend freezing as the main ingredient, mayonnaise, can become grainy and change in texture/taste when frozen.