See the Recipe. Maura McEvoy
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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

  1. In a bowl, mix together mayonnaise, Salsa Negra, garlic, and lime juice. Can be stored in refrigerator for up to 1 week.

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