'tis the season (or it will be, soon, depending on your locale). If you have a red bell pepper, an onion and a few jalapenos, you can make the most amazing mayonnaise EVER!

If you have a red bell pepper, an onion and a few jalapenos,
you can make the most amazing mayonnaise EVER!

                   
* Exported from MasterCook *

                                Baja Sauce

Recipe By     :  Pami
Serving Size  : 80    Preparation Time :0:00
Categories    : Condiments                      My Cookbook

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  1 red bell pepper -- seeded and coarsely chopped
  4 jalapeno peppers -- halved
  1/2 cup  yellow onion -- diced
  1 cup  mayonnaise
  1 Tablespoon  vinegar
  1/4 teaspoon  cracked black pepper
   dash  garlic powder
   dash  cumin

Puree peppers and onion in food processor.

You can see that I didn't remove the seeds from my jalapenos,
but if you prefer a milder sauce, by all means, scrape out
the seeds and membranes and/or even use fewer peppers

Combine mayonnaise with 4 tablespoons of the pepper puree in a medium bowl.

(The original recipe called for 4 teaspoons of pepper puree but I like it a little spicier. Remaining puree can be frozen for future use.  I get enough pepper puree to make 8 batches of Baja Sauce.)

I froze mine in snack-size
zip-top bags 

Add remaining ingredients and mix well.

Storing in a wider, shallower container
means it will chill faster

Chill for several hours to let flavors blend.

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Per Serving (prepared Baja sauce, 1/10 of recipe): 159 Calories; 19g Fat (98.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 125mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Eat it with everything-
Here it dresses up a hard cooked egg

Here it is enhancing a simple poached chicken breast