Salsa spread

Irisa Raina 9


We all have seen recipes for angry mayonnaise “I have one posted on here “. This is a variation of that.

The heat index in this is really mild once you add the other ingredients.

Besides the fact that this is great on sammies, I’ve also used it as a dip for cold veggies. I’ve added it to deviled eggs, chicken salad & potato salad.

One sammie I like to make is:
Rye bread, lettuce, deli roast beef, Swiss cheese and some of this spread. Wow it’s so good! You throw in a great dill pickle and its “ party time “….!

pinch tips: How to Cut Avocado (Like a Pro)



15 Min


20 Min


Stove Top


1 -16 ounce jar habanero salsa “ use your favorite brand “
1 /2 cup mayonnaise “ not miracle whip “ please
1 teaspoon fresh lime juice
1/2 teaspoon fresh lime zest
2 tablespoons honey
scant pinch of sea salt
juice from the salsa

Directions Step-By-Step

Drain the salsa over a bowl, scraping the strainer with a spoon. You should have about ½ cup of the salsa.
Do not discard the “ hot juice “, in a small pan on low cook the juice from the salsa till it has reduced, you’ll want this to be a really thick almost paste like sauce. Stir this often, because the thicker it gets, it will burn if you don’t watch it. You should get ½ a cup when it is all cooked.
Let it cool completely, I usually put it in the refrigerator till it gets cold.
Put the salsa in a bowl and add the following: the mayonnaise, lime juice, lime zest, salt and honey.
Add the cold, thickened juice and mix again. Refrigerate …this will keep for several weeks.

About this Recipe

Course/Dish: Dips, Salsas, Spreads
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids