Homemade Jalapeno Mayo

I used to think spicy mayo was this fancy condiment you could only get at sushi restaurants. Turns out, it’s ridiculously easy to make at home with just two ingredients—mayo and jalapeños.

The best part? You can control exactly how much heat you want. I like mine with a good kick, but my kids prefer theirs mild. Once you start making your own jalapeño mayo, you’ll want to put it on everything from burgers to fries to sandwiches.

What Kind of Jalapeño Peppers Should I Use?

Fresh jalapeños are definitely the way to go for this mayo – they give you that crisp texture and bright heat that makes all the difference. You can find them in pretty much any grocery store, and they should feel firm to the touch with smooth, unblemished skin. If you want less heat, go ahead and remove the seeds and white ribs before dicing, but if you like things spicy, leave them in. Keep in mind that jalapeño heat can vary quite a bit from pepper to pepper, so it’s always smart to taste a tiny piece first to gauge how hot your batch is.

Options for Substitutions

This simple mayo is pretty forgiving when it comes to swaps:

• Mayonnaise: You can use Greek yogurt or sour cream instead of mayo for a lighter version, though the texture will be a bit thinner. Avocado oil mayo works great too if you prefer that option.
• Jalapeno peppers: Not a fan of heat? Try poblano peppers for mild flavor, or go with serrano peppers if you want more kick. You can also use pickled jalapenos – just drain them well and use a bit less since they’re more intense.
• Cilantro: If cilantro tastes like soap to you, fresh parsley or green onions work nicely. You could even try fresh basil for a different twist.
• Fresh lime juice: Lemon juice works just as well, or you can use white wine vinegar if that’s what you have on hand. Start with less and taste as you go.
• Garlic: Garlic powder works in a pinch – use about 1/4 teaspoon instead of the fresh clove. You could also try a small piece of shallot for a milder onion flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making jalapeño mayo is not removing the seeds and membranes from your peppers, which can make your sauce unbearably hot instead of pleasantly spicy – always taste a small piece of your jalapeño first to gauge the heat level.

Another common error is adding the lime juice too early, as the acid can cause the mayo to break and become watery, so mix it in gently at the very end.

To get the smoothest texture, make sure your garlic is minced extremely fine or use a microplane grater, since large chunks will create an unpleasant bite in your creamy sauce.

For the best flavor balance, start with less jalapeño than you think you need – you can always blend in more, but you can’t take the heat back out once it’s mixed in.

What to Serve With Jalapeno Mayo?

This spicy mayo is perfect for spreading on burgers, sandwiches, or wraps to give them a kick of heat and flavor. I love using it as a dip for sweet potato fries, regular fries, or even grilled vegetables like corn on the cob or zucchini. It also makes a great sauce for tacos, quesadillas, or as a topping for grilled chicken or fish. You can even use it as a creamy base for coleslaw or potato salad when you want to spice things up a bit.

Storage Instructions

Refrigerate: This jalapeno mayo keeps really well in the fridge! Store it in an airtight container or jar for up to one week. The flavors actually get better after sitting for a few hours, so it’s perfect to make ahead for your next taco night or burger cookout.

Make Ahead: I love whipping this up a day before I need it because the garlic and jalapenos have time to meld together. Just give it a good stir before using since the ingredients might separate slightly. It’s great to have on hand for sandwiches, wraps, or as a dip for fries.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 775-825
• Protein: 2-3 g
• Fat: 84-92 g
• Carbohydrates: 4-6 g

Ingredients

• 1/2 cup mayonnaise
• 2 to 3 jalapeños (about 1/4 cup diced)
• 1/4 cup loosely packed fresh cilantro
• 1 small garlic clove
• 2 tsp freshly squeezed lime juice

Step 1: Prepare the Jalapeños and Garlic

• 2 to 3 jalapeños (about 1/4 cup diced)
• 1 small garlic clove

Slice the jalapeños in half, remove the seeds, and dice them into small pieces.

Then dice the garlic clove.

This ensures the flavors are evenly distributed when blended.

Step 2: Combine All Ingredients

• 1/2 cup mayonnaise
• diced jalapeños from Step 1
• diced garlic from Step 1
• 1/4 cup loosely packed fresh cilantro
• 2 tsp freshly squeezed lime juice

Add the diced jalapeños and garlic from Step 1 to a small bowl.

Add the mayonnaise, fresh cilantro, and freshly squeezed lime juice.

Gather everything together before blending.

Step 3: Blend the Mixture

Using an immersion blender, pulse the mixture a few times until completely smooth.

Make sure the blender is fully submerged in the bowl to prevent splatter.

Blend until the mixture is creamy and the herbs and jalapeños are fully incorporated.

I like to scrape down the sides of the bowl once or twice to make sure everything gets evenly blended.

Step 4: Taste and Adjust Seasoning

Taste the blended mayonnaise.

If you prefer a zestier flavor, add a little more lime juice.

For extra heat, blend in more diced jalapeño.

Adjust to your liking.

Step 5: Store and Chill the Jalapeño Mayonnaise

Transfer the prepared mayonnaise to an airtight container or jar and store it in the refrigerator.

You can serve it immediately, but for the best flavor, let it sit for at least 30 minutes before using.

I find that letting the flavors meld makes a noticeable difference!

Homemade Jalapeno Mayo

Delicious Homemade Jalapeno Mayo recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings 4

Calories 800 kcal

Ingredients

  

• 1/2 cup mayonnaise
• 2 to 3 jalapeños (about 1/4 cup diced)
• 1/4 cup loosely packed fresh cilantro
• 1 small garlic clove
• 2 tsp freshly squeezed lime juice

Instructions

 

• Slice the jalapeños in half, remove the seeds, and dice them into small pieces. Then dice the garlic clove. This ensures the flavors are evenly distributed when blended.
• Add the diced jalapeños and garlic from Step 1 to a small bowl. Add the mayonnaise, fresh cilantro, and freshly squeezed lime juice. Gather everything together before blending.
• Using an immersion blender, pulse the mixture a few times until completely smooth. Make sure the blender is fully submerged in the bowl to prevent splatter. Blend until the mixture is creamy and the herbs and jalapeños are fully incorporated. I like to scrape down the sides of the bowl once or twice to make sure everything gets evenly blended.
• Taste the blended mayonnaise. If you prefer a zestier flavor, add a little more lime juice. For extra heat, blend in more diced jalapeño. Adjust to your liking.
• Transfer the prepared mayonnaise to an airtight container or jar and store it in the refrigerator. You can serve it immediately, but for the best flavor, let it sit for at least 30 minutes before using. I find that letting the flavors meld makes a noticeable difference!