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Photo: Maura McEvoy

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.

This article was first published in Saveur in Issue #12