Pepperoncini Mayo
Pepperoncini mayo is a bright, garlicky condiment made by blending pepperoncinis, fresh dill and parsley into mayonnaise. It's a versatile spread that works as a dip, sandwich topping, or salad base.
Pepperoncini mayo is a bright, garlicky condiment made by blending pepperoncinis, fresh dill and parsley into mayonnaise. It's a versatile spread that works as a dip, sandwich topping, or salad base.
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Remove the stems from the pepperoncinis.
In a blender, combine the stemmed pepperoncinis, garlic clove, fresh parsley, fresh dill, and a splash of the pepperoncini brine.
Blend the ingredients until they form a rough paste.
Add the mayonnaise, salt, and freshly ground black pepper to the blender.
Blend again until the mixture is smooth, creamy, and a pale green color.
Transfer the pepperoncini mayo to a storage container. Serve immediately or store in the refrigerator.
Store in an airtight container in the refrigerator for up to 5 days. Not suitable for freezing.
food processor or blender
Yes. Store it in an airtight container in the refrigerator for up to 5 days. The flavors will deepen slightly as it sits.
Yes—jarred pepperoncinis work perfectly. Use about 8 peppers and include 1 tbsp of the brine for tang and spice.
It's mild with a bright, vinegary kick. Pepperoncinis are only moderately hot. Reduce the brine if you prefer less spice.
Yes. Double or triple all ingredients and blend in batches if needed. It stores well for up to a week.
Use 2 tbsp fresh basil, tarragon, or chives instead. You can also substitute 1 tsp dried dill, though fresh herbs give better flavor.
