- 2 T. minced, pickled jalapenos, either hot or mild
- 1 T. pickling liquid from the jalapenos
- 1 large fresh, free-range organic egg
- 1/3 c. chopped scallions
- 1 T. sugar
- 1 tsp. salt
- 1 c. neutral-flavored vegetable oil, such as canola or peanut
Makes about 2 cups.
If you have concerns about using raw eggs and/or can’t obtain one for this recipe, a somewhat adequate substitute can be made by mincing the peppers and scallions as finely as possible, and adding them, the pickling juice and the sugar to a good quality bottled mayonnaise, such as Hellman’s. Let it stand for several hours, refrigerated, to meld the flavors before using.