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Author Notes: Our neighbors next door have a great vegetable garden. This year, they generously lent us one of their raised beds. We planted tomatoes, eggplant, basil, oregano, rosemary, and a few jalapeno plants. The jalapenos are especially prolific and keep producing fruit like crazy. We’ve been putting them in everything, and giving away lots, too.
I like to dip fries in this aioli. It also makes a honkin’ tomato sandwich like nobody’s business. —mrslarkin
Makes about 3/4 cup
- 1/2 cup good quality store-bought mayonnaise, or homemade
- 1 small garlic clove, peeled and crushed
- Lime juice to taste (start with about ¼ of a lime)
- 1 tablespoon fresh cilantro, chopped
- 1 or 2 fresh jalapeno peppers, ribs and seeds removed
- Salt to taste
- Place all ingredients in a small food processor or blender. Puree until smooth. Taste for salt and lime juice. Refrigerate.
- This recipe was entered in the contest for Your Best Spicy Recipe
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).