Green Chile Mayo Recipe

This is a delicious topping for proteins, salads, and Socca wraps! You can even
spread it on top of fish and bake it like we did in Always Hungry? Book with the
Chipotle Mayo Baked Fish (pg. 250)

Servings: 2 cups

Author:

Prep Time
5 minutes

Total Time
5 minutes

Course:

Dips and Sauces

Cuisine:

Mexican

Keywords:

Vegetarian Dairy-Free Dips and Sauces

🧂 Ingredients

½ cup unsweetened soymilk or whole milk
3 tbsp fresh lime juice
½ tsp apple cider vinegar
1 clove garlic
1 medium green Chile, roasted, peeled, and seeded
¼-½ tsp salt
1¼ cup neutral tasting oil (such as avocado oil)

Instructions

1 Place all ingredients, except the oil, in a wide-mouthed glass mason jar or a
cup that will fit an immersion blender without splashing.
2 Blend with the immersion blender until creamy.
3 Add oil and blend again until thick and creamy.
4 Adjust seasoning to taste, and remember that flavors will develop over the next
hours and days . Place lid on the jar. Allow the flavors to develop for 1 hour
or more in the refrigerator. The mayonnaise will keep for 1 to 2 weeks in the
refrigerator.