Roasted Jalapeño Lime Remoulade

This easy spicy Roasted Jalapeño Lime Remoulade is the perfect topping sauce for crab cakes or fish tacos. It's also wonderful as a dip served with fried shrimp, dolloped over oysters, or to use in sandwiches or burgers.

Roasting the jalapeños softens the heat a bit and adds a touch of smoky charred flavor to the sauce. You can roast the peppers under a flame broiler or on a traditional grill. If you don't have either option, you can also roast them in a 425 degree F oven for about 20 minutes, though you likely won't get the same charred exterior.

Roasted Jalapeño Lime Remoulade
Makes 2 cups

2 medium sized jalapeños
Olive oil
2 cups mayonnaise
2 tablespoons spicy mustard
zest and juice of 1 large lime
1 large clove garlic, peeled
1 teaspoon ground cumin
1 teaspoon honey

Place jalapeños on a small baking sheet and drizzle with olive oil. Season generously with kosher salt and shake tray to roll peppers around in oil and salt.

Place jalapeños under a preheated broiler for 5-7 minutes, turning over halfway, or until charred on all sides. (Can also be done on a grill.)

Let jalapeños cool, then cut off stems and place in a blender or food processor along with the rest of the ingredients. (Yes, leave in the seeds!) Puree until smooth. Taste and adjust seasoning with more salt as needed.

No comments

Hi there and thank you for reading! This blog is not currently active, so new questions are not being monitored. Please enjoy the archives.

Note: Only a member of this blog may post a comment.

Back to Top