At first it was just "HOT". So we went deep into Chili culture and landed on Pasilla chilies, which have the right balance of heat and smokiness to give this mayo a piquant, Southwest flavor.
Try some on a taco, drizzled over rice dishes, and on literally any sandwich for a big kick of smoky, creamy heat.
Non-GMO canola oil, Pasilla chilies, pasteurized local egg yolks, vinegar, salt, an all-natural stabilizer blend (xanthan and guar gums).
4 OZ. JAR
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