Sort ingredients
brumi01
QR Code
Listen
Pdf
Remove stems and seeds from peppers and chop into large pieces. (*Tip: you can leave the seeds in your jalapeno pepper for a spicier sauce, remove them if you like a more mild flavor).
Transfer chopped peppers to a blender and add light mayo, parmesan cheese, lime juice, mustard powder, salt, pepper, garlic powder, onion powder, chili powder and oregano.
Puree ingredients for 30-60 seconds, until smooth. You may need to use a spatula to scrape the sides of the blender and puree again if you're getting a lot of splash.
Transfer your sauce to a serving bowl. Add to desired foods and enjoy!
Store your sauce in an air-tight, food storage container in the refrigerator for 3-5 days. I don't recommend freezing as the main ingredient, mayonnaise, can become grainy and change in texture/taste when frozen.