See the Recipe. Maura McEvoy
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).
Yield: makes 1 cup
Ingredients
- 1 cup mayonnaise
- 4 tsp. <a href=”https://www.saveur.com/article/Recipes/Salsa-Negra”>Salsa/ Negra</a>
- 1 clove garlic, peeled and minced
- Juice of 1 lime
Instructions
- In a bowl, mix together mayonnaise, Salsa Negra, garlic, and lime juice. Can be stored in refrigerator for up to 1 week.
