Here’s the short version of a spicy Southwestern mayo. Just combine all ingredients in a bowl and leave in the fridge for an hour before using. Great on shredded pheasant wrapped in warm flour tortillas, or on crab/shrimp cakes.
Servings: 1 Cup
- 2/3 cup prepared mayonnaise
- 2-3 tablespoons Chipotle flavored Tabasco
- 1 tablespoon freshly squeezed lime juice
- 2 garlic cloves minced
- salt and pepper to taste