It’s Gonna Be Mayo

We have a mayo recipe that will put all other mayo recipes to shame. This sweet and spicy candied jalapeno mayo is all you will be talking about this week!


½ cup granulated sugar

½ cup water

2 medium jalapeños, stemmed and cut into ¼-inch rounds

2 medium Fresnos, stemmed and cut into ¼-inch rounds

1 cup mayonnaise

Kosher salt, to taste


1. In a small saucepan, bring the sugar, water, jalapeños and Fresnos to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the peppers have softened and are saturated with the syrup, 15 to 20 minutes. Remove from the heat and let cool completely in the syrup.

2. Using a slotted spoon, transfer the peppers to a mini food processor and pulse until the mixture is finely chopped. Transfer to a small bowl and whisk in the mayo. Season with salt, then use right away or store in an airtight container in the refrigerator for up to 2 weeks.

Screenshot-2017-05-16-13.34.06Chefs Christine Cikowski and Josh Kulp know how to fry chicken. At Chicago’s Honey Butter Fried Chicken, humanely raised antibiotic- and cage-free birds get fried in non-GMO and trans-fat-free oil, then served up with honey butter and corn muffins. Even more love goes into their Original Fried Chicken Sandwich (aka The OG), which proudly stands alone with the sweet-sour-spicy kick of their favorite secret weapon recipe: candied jalapeño mayo.

To candy the jalapeños, they slice and quickly simmer the chiles in simple syrup, cooling them to room temperature. Those either get used straight on various dishes, or puréed and blended with mayonnaise. “Red and green jalapeños provide both flavor and color contrast,” Cikowski explains. “Then taking them out of the simple syrup and blending them into mayonnaise makes for sweet, spicy, creamy heaven.”

“Not only do we get these awesome candied jalapeños to use for the mayonnaise, but we also have the flavor of the jalapeños left in the spicy simple syrup,” Kulp adds.


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