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Ingredients
- 2 whole fresh jalapeno peppers
- 1 tbsp olive oil
- 1 cup mayo
- 1/4 cup creole mustard
- 1/4 cup horseradish
Preparation
Step 1
Coat peppers with olive oil. Char in hot skillet or under a broiler. Turn often to blacken evenly.
Once charred, place in plastic bag for 15 minutes. Remove skin, cut peppers in half, discard seeds and finely chop.
Combine peppers mayo mustard & horseradish in bowl.