Habanero Mayo

By kathryns

lasts for weeks in the fridge. (in freezer?); good on catfish tacos! (see recipe)

Ingredients

• 16 raw fresh habanero chiles
• 8 garlic cloves, unpeeled
• 2 tablespoons apple cider vinegar
• 3/4 tablespoon salt
• 1 teaspoon agave syrup or honey
• 1 cup mayonnaise

Details

Servings 1
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic. Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds).

In a small food processor, place the roasted chiles and garlic, apple cider vinegar, salt and agave syrup. Pulse the mixture into a coarse puree.

Transfer 1-1/4 teaspoons of the puree to a bowl, reserving the rest for future use. Add mayonnaise and stir to combine.