Spicy Chili Lime Mayo Food

ROAST BEEF AND BACON WRAP WITH SPICY CHILI LIME MAYO

Steps:

• In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
• Spread 1/4 of the mayonnaise mixture over bottom half of each tortilla within 1 inch from edges. Divide roast beef, bacon, avocado, lettuce and onion evenly over bottom half of tortillas. Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve.

SPICY MAYO (FOR BURGERS, SANDWICHES, FRIES, SUSHI & MORE!)

Steps:

• Whisk all the ingredients in a small bowl.
• Cover and refrigerate until ready to use.

CHILI LIME SEASONING

Steps:

• If using whole dried chiles, remove seeds from chiles and add to a blender.
• Grind until it reaches a powder consistency.
• Transfer to a small bowl and add the salt & citric acid. Mix well.
• Add sugar: this is optional if you want to give it a hint of Mexican candy or if your chili seasoning comes out too spicy for your taste.

LIME MAYO

Steps:

• Stir mayonnaise, red onion, lime juice, garlic, and lime zest together in a bowl. Cover bowl with plastic wrap and refrigerate until cold, about 30 minutes.

CILANTRO LIME MAYO

Steps:

• Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.

SPICY CHILE MAYONNAISE

Steps:

• Gather the ingredients.
• Combine all of the ingredients in a small bowl and whisk to blend thoroughly. Taste and add more chile garlic sauce if you'd like more heat. Refrigerate until ready to serve.
• Spoon into small bowls and serve with fresh vegetables or appetizers, or spread onto burgers or sandwiches and enjoy.

MANGO CON CHILE (CHILE LIME MANGO AND PAPAYA)

Steps:

• Cut the flesh of the mangoes off the pit. Run a small knife around the interior of the peel to remove it. Cut the papayas in half and scoop out the seeds. Then remove the peel in the same manner as the mangoes.
• Slice the mangoes and papayas into thick strips.
• Mix the sugar, salt, spices and lime zest in a small bowl.
• Sprinkle on top for the fruit. Serve immediately.

SPICY CHILI LIME MAYO

Steps:

• Combine all ingredients in a bowl and mix well!
• Enjoy!

CRAB CAKES & LIME CHILLI MAYO

Steps:

• To make crab cakes, place crabmeat, mayonnaise, grenn onions and parsley ina bowl and mix to combine. Divide mixture into 16 equal portions and shape into patties. Dip each patty in beaten egg and coat in panko. Pace coated patties on a tray and refrigerate for 30 mins to firm up.
• Heat 40g butter in non-stick frypan over moderate heat. Fry patties (in batches) for 6 minutes or until golden and cooked through, turning once, adding more butter to pan if needed.
• To make lime and chilli mayonnaise, place all ingredients in a bowl and stir to combine. Set aside.
• Serve with a garnish of coriander leaves and lime and chilli mayonnaise on the side.

CHILI MAYO

Steps:

• Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree.
• Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

SPICY MANGO MARGARITA WITH CHILI LIME

Steps:

• Slice half a lime into 2 thin rounds for garnish and cut an additional piece for the rim of the glasses.
• Shake Tajin, or chili lime salt, into a shallow dish or small plate. Rub a cut lime wedge around the rim of 2 glasses then turn the glasses upside down and place into the Tajin to coat the rim. Let dry while preparing mango margaritas.
• Add all remaining ingredients, except ice, to a blender.
• Puree until smooth.
• Pour into glasses and add lime wedge on the rim. If desired add the ice for margaritas on the rocks, and serve.

SPICY AIOLI

Steps:

• Mix all ingredients into a bowl. Chill until ready to use.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

Steps:

• In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
• Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
• In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
• Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
• Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

HOW TO MAKE SPICY MAYO

Steps:

• Place Kewpie and Sriracha in a small mixing bowl, then whisk to combine. Store spicy mayo in a sealed airtight container in a refrigerator until needed.

SPICY SRIRACHA MAYO RECIPE

Steps:

• Add sriracha, chili garlic sauce, and mayonnaise to a bowl. Mix together thoroughly to combine.
• Serve with your favorite dishes, like grilled tuna steak!

SPICY KEWPIE MAYO (SAUCE FOR POKE, SUSHI, AND MORE)

Steps:

• Mix ingredients - Add Kewpie mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. Mix until the ingredients are incorporated.
• Serve or store - serve immediately or cover and refrigerate up to 5 days.

SPICY MAYO

Steps:

• Add all ingredients to a small bowl
• Whisk together until fully combined and sauce is smooth
• Enjoy immediately or refrigerate in an airtight container or bottle for up to 3 days

SPICY CHIPOTLE CHILI MAYONNAISE

Steps:

• In a small bowl, whisk mayonnaise, chipotles (depending on desired spiciness), cumin to blend.

SHRIMP WITH CHILI-LIME MAYO

Steps:

• Mix mayo and 1 Tbsp. chili-lime seasoning until blended.
• Melt butter with oil in large skillet on medium-high heat. Stir in garlic and remaining chili-lime seasoning. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Stir in lime juice; cook 30 sec. Remove from heat.
• Sprinkle shrimp with lime zest. Serve with mayo mixture.

GRILLED CORN WITH SPICY CHILI MAYO, COCONUT, AND FISH SAUCE RECIPE

Steps:

• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
• While grill preheats, combine mayonnaise, chili sauce, fish sauce, sugar, garlic, 1 tablespoon lime juice, and 2 tablespoons cilantro leaves. Set aside.
• Place corn directly over hot side of fire. If using a coal grill, keep uncovered. If using gas, cover grill when not turning corn. Cook corn, turning every minute or so, until it is well charred on all sides, about 10 minutes total.
• Transfer corn to a large bowl. Coat with sauce using a spoon or brush. Transfer to a serving platter. Sprinkle with coconut flakes and remaining cilantro. Serve immediately with lime wedges.