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

Ingredients
2 medium sized jalapeños
Olive oil
Salt
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

Directions
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.