This Hot Mayo is inspired by a sauce that is found only in Leon and surrounding areas in Mexico. It is often called chimichurri or white chimichurri. That sauce is not white or a classic chimichurri. It is usually made with mayonnaise and even milk. As much as we love that recipe too, by making it into a traditional mayonnaise not only the consistency is beautiful but the flavour is just amazing. Use it over pizzas, french fries, or anything else. We can't get over it!
Hot Mayo
-15 Arbol chiles
-7 garlic cloves
-¼ cup neutral oil
-1 egg
-1 tbsp American mustard
-1 tbsp white vinegar
-½ tsp salt or more to taste
-1 cup neutral oil or more if needed
1 Remove the stem from the Arbol chiles and place them in a small saucepan with the garlic cloves and ¼ cup of neutral oil. Bring up the heat until it just starts to bubble up. Turn down the heat immediately to the lowest setting and cook like this for 15 minutes. Pay close attention to the garlic and remove it if they show any signs of burning. We want them just bright golden brown. Once done, turn off the heat and leave until cooled down, for at least 20 minutes.
2 Add the Arbol chiles, garlic, and the oil they cooked in into a blender or food processor. Add also the egg, mustard, vinegar, and salt, and blitz until everything comes together.
3 With the machine on, add the oil in a constant, slow, thin stream. We are making an emulsion, so the process here is slow. We are effectively making mayonnaise.
4 The Hot Mayo is ready once you have a silky, creamy mayo. Adjust seasoning to taste by adding more salt or oil to change the consistency.
We love this Hot Mayo so much! Arbol chiles are not only spicy, but they also have a very special flavour too that works great here. We even used this sauce in our Easy Pulled Chicken Sandwiches and it just works great! Have you tried them yet? Find the recipe here.
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