Ever since I discovered the immersion blender method of making mayonnaise, I’ve been experimenting with making mayonnaise using different ingredients and flavors. And of course, green chile mayonnaise is one of my favorites! This mayonnaise really captures the flavor and spice of roasted green chile.
Just like green chile can be used in most any dish, this mayonnaise can be used in most of the same dishes you use regular mayonnaise – chicken salad, egg salad, grilled halibut, cabbage slaw, salad dressings, potato salads, BLTs, hamburgers and just about any sandwich. Use it as a substitute for butter on grilled cheese sandwiches. Because of the high smoke point of oil as compared to butter, using mayonnaise on a grilled cheese allows time for the cheese to melt without burning the bread. This mayonnaise adds a little spice to the sandwich but for even more spice, place some chopped chile between the bread slices on top of the cheese. Talk about the ultimate green chile grilled cheese!
Green Chile Mayonnaise
A video on how to make mayonnaise with an immersion blender can be found at the end of this post.
A spicy mayonnaise made with roasted New Mexico green chile. Use for chicken salads, egg salads, grilled cheese sandwiches or any type of sandwich.
*See Kitchen Notes for additional information, links and substitutes, when applicable.
- 1 large egg @ room temperature
- 1 Tbsp lime juice (juice from half a lime)
- 2 Tbsp. (~1 large pod) chopped roasted green chile* – drained and packed
- pinch of sea salt
- ~3/4 cup oil*
Set the egg out on the counter to warm up for about 30 minutes. If you forget, place egg in a cup of warm water while you prep the other ingredients.
Juice half a lime. Measure out 1 Tbsp.
Chop 1 large pod of roasted chile. Measure out 2 Tbsp.
In a 2 cup measuring cup, add the egg, chopped chile, lime juice, and pinch of sea salt.
Add oil up to the 1 cup line (~3/4 cup oil).
Using an immersion blender, place the blade at the bottom of the cup, turn the blender on medium, and slowly raise the blade until all of the oil has been incorporated*. Increase to high for about 15 seconds.
Use immediately or place in the refrigerator overnight to set properly. The mayonnaise will thicken overnight.
Roasted chile – If you don’t have any chile already roasted, you can roast one or two pods under the broiler. You could also use canned chile (drained), or frozen (thawed and drained). Roasted and peel jalapeno could be used as a substitute, but do not use raw chile. It just doesn’t work.
Chile Heat – For a nice heat, use hot chile. This recipe is forgiving in that the hot chile yields a nice spicy bite, but not a really hot bite. With mild or medium chile you’ll get the flavor but not much spice. Don’t be tempted to add more chile. Too much chile waters down the mayonnaise making it thin and runny.
Oil – Use a rather neutral oil like avocado, safflower, canola or vegetable oil.
For a spicy and sweet mayonnaise, use a hot roasted red chile or 1 tablespoon each of red and green. Fresh,roasted red chile has a wonderful natural sweetness to it, but can be just as hot or even hotter than green. We start to seeing fresh red chile here in New Mexico around the end of the September and during October. If you can’t find it locally, where you live, you can always order it through one of the New Mexico suppliers later in the season.
How to make mayonnaise with an immersion blender by James Strange (source: YouTube.com)
Below are links to dishes that are even better with this spicy mayonnaise.
You come up with the greatest ideas…using your mayo on a grilled cheese sandwich sounds terrific.
Thanks so much Karen! It is really tasty on a grilled cheese AND BLT’s as well. So good!
Such a great idea! I bet it has a nice kick to it!
It certainly does have a nice kick to it. Takes a BLT up a notch or two. 🙂 Thanks for stopping by!
Now this is my mayonnaise, love to put chicken flakes on that and have a hot chilli chicken mayo sandwich
Sounds good to me!!!! Thanks Raymund!
Green Chile mayo sounds awesome. This would taste amazing in sandwiches for sure
Thanks Peachy! Try it on a BLT – so good!
MJ,
I could really use this chili mayo recipe in SO many recipes, especially on a great sammie! Chile makes everything so much better! We go through tons of mayonnaise and I know that we’d love this.
Thank you for the video too, so helpful!
Thanks so much Roz! I’ve been using this chile mayo on BLTs recently and it’s awesome!
Yum I bet this has a great kick to it and transform any sandwich to something spectacular!!!
Thanks Vicki! Oh yes, it does provide a bit of a kick. 🙂
Homemade mayo is the best! I have to try it with the roasted green chile – sounds amazing!
Thanks so much Kelly! Hope you give it a try.
Is there anything that cannot profit from a bit of roasted green chile? I doubt such a thing exists and I’m sure this mayonnaise is the best tasting mayonnaise in the world. If I don’t forget, I’ll try making it this weekend because from what you say the possibilities are endless… and mayonnaise is one of the food products I cannot live without.
(By the way, I had no idea about the effect the mayonnaise has on the grilled cheese. Magical!).
“Is there anything that cannot profit from a bit of roasted green chile?” Absolutely nothing!! 🙂 Hope you do try it Sissi – you of all people will enjoy it! 🙂 Discovering mayo as a replacement for butter on grilled cheese was like discovering the immersion blender method of making mayo. 🙂 Thanks Darlin!
I discovered the mayonnaise blender method a couple of years ago and I would never make mayonnaise any other way now. I rarely buy it anymore, it is so easy to make and it taste thousand times better. Chili and lime are a wonderful twist on a mayonnaise.
Thanks Adina! I’m with you. The immersion blender method is amazing and allows you to create many different flavors.
Hee hee – glad you enjoyed – imagine being from New Zealand – I was on a cruise once with a table full of nice folks from Florida and after some discussion they all agreed that I came from a country off the coast of Europe – somewhere near Belgium…. Vive la difference. Cheers
My tastebuds and I (and my Husband) thank you for this clever green chile mayo recipe. I just finished packaging up my two bushels of roasted green chiles for the winter, so this came at the most perfect time! Our BLAT’s (bacon, lettuce, avocado and tomato) were over the top with the green chile mayo! Oh my gosh! I’ll never be able to eat them without it, now ♥ Thanks a million!!
Thanks so much Tracy! Bobby just read your comment so now he is wanting a BLT with green chile mayo. 🙂 I have a beautiful tomato ripening on the vine that I have already designated for a BLT. This week for sure!!!
My green chile friend and guru has come through again!
🙂 🙂 🙂 Glad to help!
This is such a great idea! I tracked down “olive oil” mayo the other day only to see that soybean oil was the first ingredient listed after water – a bit of an lol. I like the idea of having occasional control over the ingredients I use, plus this is so simple to whip up! I’ve never had green chile mayo – that makes it extra special, and extra MJ’ish :)) Going to fetch me some avocado oil. Do you think I can get away with a hand mixer instead of immersion blender for this?
Thanks Kelly! A hand mixer? I don’t know, but it’s worth a try. Do you have a regular blender? It would work I believe. It’s scary sometimes to look at the ingredient list for condiments. Plus we don’t use a lot of mayo so when we do use it, I don’t mind throwing together this simple little mayo with only 4 ingredients. You can’t beat it. Hope you are doing well!
Just saw this recipe at food & style where she make mayo with a mixer.
thanks MJ!
Hi MJ – well you know I love this idea and must make it soon. And I look forward to using my immersion blender to make mayo. Never even thought about it.
Thanks Lea Ann! Immersion blender mayo is the only way to go. Love the way one can change up the flavor of the mayo with different ingredients and it only takes a couple of minutes. The green chile is fabulous!
MJ, this is such a fun and delicious idea. Brilliant dear friend. It never crossed our minds to put chilis in homemade mayo but heck why not. Can’t wait to try. Just pinned!
thanks so much Bobbi! Hope you enjoy! I know your boys would love it. 🙂
I just made a batch of immersion blender mayonnaise with sesame oil :-)) A great idea to add roasted chili!
thanks Angie! Sesame oil – what a great idea! I’ve never made mayo with sesame nor peanut oil. Will be given that a try soon. Thanks for mentioning that!
Since I make office lunches at home to have healthy meals, this one is just perfect! Thank you so much !
Thanks you Darlin! Homemade is always healthier IMO! 🙂
What a fabulous way to enjoy Hatch Chile season! I want to this recipe with local artichokes.
Thanks Deb! I didn’t think of artichokes!!! That sounds fabulous! I’ll be picking up a couple this week. Thanks for the suggestion!
Oh YUM, can’t wait to make your green chile mayo and try on my next sandwich. This looks and sounds amazing!
thanks so much Jan! Another visitor used it on a BLT. That sounds awesome!
Yum. I love this. When I catered and condiments were involved I always flavored my mayonnaise’s, mustards, and butters. It’s just more fun that way. For larger amounts, however, I used a purchased mayonnaise base and went from there. For smaller amounts there’s no excuse not to make it from scratch!
thank Mimi! What a great catering to use flavored condiments! That’s always a nice little touch. Bobby and I don’t use much mayo so I always make it now in the small batches, then use it within a couple of weeks. So much better than storebought.
This sounds absolutely delicious. A couple of years ago, we spend a fair amount of time hanging around Santa Fe during chili season. Each visit to the farmers market was a culinary enlightenment. Love all the flavors of New Mexico!
Thanks so much Ingrid! Chile season is definitely the time to visit New Mexico. For a real treat, visit the Hatch valley during chile season. 🙂
Love green chile mayo! It’s great on a burger topped with — wait for it! — Hatch green chilies. That’s how my favorite burger place serves it. 🙂 I’ve actually never made this — really should. Easy, and wow, the flavor! Thanks. 🙂
thanks John! On top of burgers, and as another comment suggested – BLT – this mayo would be awesome! It’s definitely green chile cheeseburger time, but then when is it not? 🙂
Great way to make mayo and with fewer calories than store bought. We don’t see green pepper like your using, but we have them canned. We’ll be giving this a go soon.
Thanks Ron! Canned chile works just fine with this recipe. Just be sure to drain it well.
Yum MJ! I am not one to buy mayonnaise in a jar (or eat it), but I adore homemade and make it a few times a year… I have done all different combinations but never green chile. You know I love green chile, so I’m going to have to try this! I was just in Taos, and we met up with a couple of our kids from Las Cruces. I did get to bring home a few pounds of green chile!
Thanks so much Tamara! I think you would love this! What a lucky mom to have your kids get you some chile!