- 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
Put all ingredients into the container of an electric blender or
food processor except the oil. Blend or process for about 2 minutes, or
until the scallions and peppers are thoroughly puréed. With the machine
still running, add the oil in a very thin stream. Store in the
refrigerator.
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.
This article appears in Mar 17-23, 2011.
