MAKES 1 CUP
This tangy, spicy mayonnaise can be found on restaurant tables all over Veracruz, Mexico. Serve as a dip for shrimp, lobster, or crab claws (Florida stone crabs are similar to those served in Veracruz).
1 cup mayonnaise
4 tsp. Salsa Negra
1 garlic clove, peeled and minced
Juice of 1 lime
1. In a bowl, mix together mayonnaise, Salsa Negra, garlic, and lime juice. Can be stored in refrigerator for up to 1 week.